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Temple's Traditional Kimchi

Cuisine: Korean
Type: Vegetables
Serves: 24 people

Recipe Ingredients

6 lbs 2724g / 96ozFresh nappa cabbages - (abt 2 to 3)
3/4 cup 177mlCoarse kosher or sea salt
1   Water
1   Daikon radish - chopped (large)
1/2 cup 118mlClear fish sauce
1/4 teaspoon 1.3mlRed hot dry chili flakes
1 teaspoon 5mlCrushed fresh garlic
1/4 cup 36g / 1.3ozPeeled fresh ginger - crushed
10   Scallions - cut 2" pieces

Recipe Instructions

Wash cabbage and strip away outer leaves. Cut into halves, leaving bottoms attached.

To make the brine: In a non-reactive container, mix salt with water. Set cabbage upright in container and soak overnight to draw out water. Rinse cabbage thoroughly in cold water and drain.

Mix radish with 1 tablespoon salt to wilt it. Do not rinse.

In a large mixing bowl, combine fish sauce, red chili flakes, garlic and ginger paste. Mix with wilted radish. Add scallions, watercress and chili flakes. Stir gently to mix. Spread layers of paste between cabbage leaves, distributing evenly.

Place cabbage halves in plastic container with a sealable lid with inner leaves facing up. If container is not tightly packed, fill space with a light brine made from 1 tablespoon salt dissolved in 1 cup of water. The brine should completely cover the cabbage (do not expose cabbage to air).

Cover and refrigerate. Allow to ferment 1 to 2 weeks in a cool place. Sample after 1 week to test strength.

This recipe yields 24 servings.

The Los Angeles Times, 10-07-2001


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