NAPA CABBAGE KIMCHI (AKA PAECHU KIMCHI)
Provided by David Chang
Categories Garlic Ginger Leafy Green Vegetable Chill Cabbage Advance Prep Required
Yield Makes 1 to 1 1/2 quarts
Number Of Ingredients 11
Steps:
- 1. Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide-pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the refrigerator.
- 2. Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining 1/2 cup sugar in a large bowl. If it is very thick, add water 1/3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. Stir in the scallions and carrots.
- 3. Drain the cabbage and add it to the brine. Cover and refrigerate. Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks after that, though it will grow incrementally stronger and funkier.
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Majid Jutt
[email protected]This is the best kimchi recipe I've ever tried. It's so flavorful and delicious. I can't wait to make it again!
Farah sabar
[email protected]This kimchi is a great way to add some spice and flavor to your meals. It's also really easy to make, and it's a great way to use up leftover cabbage.
Tanya Hamilton
[email protected]I'm not a fan of spicy food, but I still really enjoyed this kimchi. The flavors were complex and well-balanced, and the kimchi wasn't too spicy for me.
MD EMON Ali
[email protected]This kimchi is the perfect balance of spicy, sour, and sweet. It's a great addition to any meal, and it's also a great way to use up leftover cabbage.
Jake Swenson
[email protected]I love making my own kimchi at home. It's so easy to do and the results are always delicious. This recipe is a great place to start if you're new to making kimchi.
ant sim
[email protected]This kimchi is a great way to add some spice and flavor to your meals. It's also a great source of probiotics, which are good for your gut health.
Jasim Zaffar
[email protected]I'm not a huge fan of kimchi, but this recipe was actually pretty good. The flavors were well-balanced and the kimchi wasn't too spicy.
Shirley Rodas
[email protected]This kimchi is a bit spicy for my taste, but it's still really good. I love the combination of flavors and the texture.
CH SAAB
[email protected]I love kimchi, and this recipe is one of my favorites. It's easy to make and the kimchi always turns out delicious. I highly recommend it!
CHEF BRIANz
[email protected]I've never made kimchi before, but this recipe made it easy. The kimchi turned out great! It's so flavorful and delicious. I can't wait to make it again.
Fernandico Catalan
[email protected]This kimchi is a must-try for any fan of Korean food. It's spicy, tangy, and addictive. I love it on rice, noodles, or even just as a snack.
Nate 360
[email protected]I'm a huge fan of kimchi, and this recipe is one of my favorites. It's easy to follow and the results are always amazing. I highly recommend it!
Suraj Sonar
[email protected]I wasn't sure what to expect when I made this kimchi, but I was pleasantly surprised. It's delicious! The flavors are perfectly balanced, and it has just the right amount of heat.
Gulfam Jutt
[email protected]This kimchi is easy to make and tastes amazing! I love the combination of spicy, sour, and sweet flavors. It's a great addition to any meal.
Mike Fugate
[email protected]I've tried many kimchi recipes over the years, but this one is by far the best. The fermentation process is a little time-consuming, but it's totally worth it. The kimchi has a wonderfully complex flavor that's both spicy and tangy.
Roozbeh Zarei
[email protected]This kimchi recipe is a game-changer! The napa cabbage and daikon radish are perfectly balanced, and the gochugaru (Korean chili powder) gives it just the right amount of heat. I served it with rice and grilled pork belly, and it was an instant hit w