Many people only think that kimchi is the traditional spicy Napa cabbage kimchi that can be found at all Korean restaurant. There are actually dozens of different types of kimchi. This hub gives recipes for the most popular, well known kimchi, Spicy Napa Cabbage Kimchi, and for all other types of kimchi.
Spicy Napa Cabbage Kimchi
- 2 heads Napa cabbage
- 1 1/4 cups sea salt
- 1 tablespoon fish sauce
- 5 green onions, chopped
- 1/2 small white onion, minced
- 2 cloves garlic, pressed
- 2 tablespoons white sugar
- 1 teaspoon ground ginger
- 5 tablespoons Korean chili powder
- Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into strips about 2 inches wide. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
- Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chili powder over the mixture. Wear plastic gloves to protect your hands and rub the chili powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month.
How to Make Easy Napa Kimchi!
- 10 Korean, pickling, or kirby cucumbers with ends sliced off
- 1/4 cup salt
- 4 cloves garlic, minced
- 1/2 cup kochukaru (Korean chili pepper)
- 1/2 cup Asian chives, cut into 1 inch pieces
- 1/4 cup fish sauce or liquid from brined sauce
- 1/3 cup shredded carrots
- 2 Tbsp sugar
- Wash cucumbers.
- Place end of cucumber on cutting board and cut in half down length, without cutting through to the end.
- Rotate the cucumber and make another cut without going through the end, so that the second cut is perpendicular to the first.
- Fill a large bowl with water and dissolve the ¼ cup salt into it.
- Fully submerge cucumbers in salt bath for 30 minutes.
- While cucumbers are marinating, mix all other ingredients together in a bowl to make the stuffing.
- After 30 minutes, remove cucumbers from salt bath but do not rinse.
- Fill each cucumber between the connected spears with spicy stuffing (but do not rinse out bowl).
- Place cucumbers next to each other in a glass container.
- Fill seasoning bowl with about a cup of water, dissolving remaining seasonings in bowl.
- Pour liquid over cucumbers until they are almost submerged.
- Cover with a tight-fitting lid and store at room temperature for 8-12 hours.
- Move cucumber kimchi to the refrigerator.
Watch How to Make Cucumber Kimchi
- 1 large daikon
- ¼ cup kosher or sea salt
- 4 green or spring onions (scallions)
- 1 bunch of chives
- 4 cloves of peeled garlic
- 2 ounces of peeled fresh ginger
- 3 tablespoons of coarse, ground red chili pepper
- 4 cloves of peeled garlic
- 1 ounce of peeled fresh ginger
- 1 tablespoon of shrimp paste
- 1 teaspoon of suger
- ⅓ cup of medium, ground red chili peper
- Water, as needed
Prepare the radish:
- Cut off both the top crown and bottom root of the daikon, then wash and peel.
- Cut the daikon in half from top to bottom.
- Place the flat side down and slice each section into 1 1/2 inch wide sections.
- Cube each strip.
- Place the cubes in a large, non-metallic bowl and mix with the salt.
- Let stand for 30 minutes.
- Rinse in cold water and drain.
- Add the coarse red chili pepper, toss well, and let stand at least 10 minutes.
Prepare the Seasoning Paste:
- Cut the ginger into thirds and place in a blender.
- Add the garlic and just enough water to blend into a smooth paste.
- Place all ingredients including the blended paste into a medium, non-metallic mixing bowl and mix well. Add just enough water to maintain a thick paste.
- Let stand at least 15 minutes.
Make the Kimchi:
- Finely shred or grate the remaining Daikon and ginger.
- Cut the green/spring onions into 1/2 inch sections.
- Add the ginger, daikon, onions, chives, and seasoning paste to the radish cubes and mix well.
- Transfer into a glass storage containers but be sure to leave room at the top of the container for swelling. Seal tightly. If necessary, use multiple containers.
- Place container(s) in a brown paper sack (or use some other means to shield the containers from light) and let stand at room temperature for 24 hours and then refrigerate.
- Serve the kimchi chilled.
How to Make Daikon (Radish) Kimchi
(Tofu w/ Fermented Cabbage)
- 1 package dooboo
- 1½ cups aged kimchi (use Spicy Cabbage Kimchi recipe above)
- ¼ lb pork strips (thinly sliced)
- 1 tbsp kochukaru (red chili pepper flakes)
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 tsp minced garlic
- 1 green onion, chopped
- Salt and pepper
- In a pot, fill enough water to cover the whole block of tofu and bring it to boil.
- Add some salt and boil tofu for 5-7 minutes.
- Drain well, cut in half and slice ½ inch thick. Keep it warm.
- Sauté garlic in vegetable oil and add beef.
- Add salt and pepper to taste.
- Chop and drain well the kimchi well.
- Add kimchi, red chili pepper flakes, and soy sauce. Cook for 4-5 minutes and add sesame oil.
- On a plate, put kimchi in the center and cubicle tofu pieces on the side or around the perimeter of the plate.
- Sprinkle chopped green onions for garnish.