Basic Napa Cabbage Kimchi (Kimchee)
- 1 (2-pound) napa cabbage
- 1/2 cup kosher salt
- About 12 cups cold water, plus more as needed
- 8 ounces daikon radish, peeled and cut into 2-inch matchsticks
- 4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
- 1/3 cup Korean crushed red pepper
- 1/4 cup fish sauce
- 1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
- 1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
- 2 teaspoons Korean salted shrimp, minced
- 1 1/2 teaspoons granulated sugar
- This recipe is gluten-free
- Produce
- (2-pound) napa cabbage (1)
- Daikon radish (8 ounces)
- Garlic (1 tablespoon)
- Ginger, fresh (1/4 cup)
- Scallions, medium (4)
- Seafood
- Korean salted shrimp (2 teaspoons)
- Condiments
- Fish sauce (1/4 cup)
- Cooking & Baking
- Granulated sugar (1 1/2 teaspoons)
- Korean crushed red pepper (1/3 cup)
- Kosher salt (1/2 cup)
- Drinks
- Water (12 cups)
Preparation
Read recipe preparation on chow.com
Social Stats
77.1Rating
1-100
1-100
54Tweets
340Facebook
Likes
Likes
805StumbleUpon
Views
Views
562PinterestPins
Recipe Stats
Published March 28, 2011 (1 year ago).
18 people saved this recipe.
