Pairs well with Traditional Korean Kimchi (Tongbaechu-kimchi)
Traditional Korean Kimchi (Tongbaechu-kimchi)
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This is a classic, spicy, traditional napa cabbage kimchi known as tongbaechu-kimchi, baechu-kimchi, or pogi-kimchi. It's a staple in Korean cuisine, used in numerous dishes.
00:15:00 total
Serves 8
medium
Cold Starter / Salad
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Ingredients
- napa cabbage - 6 pounds (6 pounds)
- kosher salt - 1/2 cup (for salting cabbage)
- water - 2 cups (plain, for porridge)
- sweet rice flour - 2 tablespoons (or all-purpose flour if unavailable)
- brown sugar - 2 tablespoons
- garlic - 1/2 cup (minced)
- ginger - 2 teaspoons (minced)
- onion - 1 cup (minced)
- fish sauce - 1/2 cup
- fermented salted shrimp (Saeujeot) - 1/4 cup (with juice squeezed out, then chopped)
- Korean radish - 2 cups (peeled and cut into matchsticks)
- green onion - 1 cup (or Asian chives if available)
- minari (water dropwort) - watch the video to see (optional)
- Korean hot pepper flakes (Gochugaru) - 1-2.5 cups (adjust to taste, from 1 to 2.5 cups)
Instructions
- Prepare the Cabbage: Cut the napa cabbage in half, then soak in cold water and salt each leaf, focusing more on the stem part. Turn every 30 minutes for even salting, for a total of 2 hours.
- Make the Porridge: Combine water and sweet rice flour in a pot. Cook until it starts boiling and thickens, then add brown sugar. Let it cool down completely.
- Prepare the Vegetables: Cut the Korean radish into matchsticks and prepare the green onions. Optionally, prepare minari if available.
- Make the Kimchi Paste: Puree garlic, ginger, and onion. Mix with fish sauce, fermented salted shrimp, and Korean hot pepper flakes to taste.
- Wash the Cabbage: After salting, wash the cabbage thoroughly several times to remove excess salt.
- Mix Kimchi Paste with Vegetables: Combine the radish, green onions, and optional minari with the kimchi paste.
- Apply Paste to Cabbage: Spread the kimchi paste evenly between each leaf of the cabbage.
- Ferment: Place the prepared cabbages into a Korean earthenware crock (Onggi) for fermentation.
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