Napa Cabbage Kimchi (non traditional)
19/07/2023
Funky, sour, spicy, salty, umami, fermented goodness.
Eat it on its own, wrapped up in a salad leaf with grilled meats, make a sauce or soup.
Ingredients
VEGETABLES
- 60 g salt (for brining)
- 2 kg napa cabbage
- 200 g carrot (julienne)
- Spring onion (julienne)
PORRIDGE
- 200 ml water (cold tap)
- 1 tbsp AP flour
- 12 g beef stock cube
PASTE
- 1 large yellow onion
- 1 apple
- 6 garlic cloves
- 1 thumb size ginger
- 60 ml fish sauce
- 30 g paprika powder
- 35 g chilli flakes
Directions
NAPA CABBAGE PREPARATION
- Wash well and slice napa cabbage into large bite size pieces (about 5 cm wide)
- In a large bowl, evenly salt the cabbage
- Let the cabbage rest (2 hours), mix to turn over every 30 min
- Cabbage is ready when the stems do not snap when folded
- Rinse with cold tap water (about 4 times) until they taste sweet and salty, drain well
PORRIDGE
In a saucepan, whisk together water and flour
Place on medium high heat, add stock cube, whisk and cook till a paste forms
Set aside to cool before use
PASTE
- Roughly chop onion, apple and ginger
- In a blender, combine paste ingredients and cooled porridge
MIXING
- In a large bowl, combine carrot and spring onion and kimchi paste
- Add drained napa cabbage and mix well
Eat it right away or allow it to ferment
FERMENTING
- Fill glass jars tightly, and press down to release bubbles with a fork while filling
- Fill 70% of the way and cover with loose lids
- Set the jars aside, away from sunlight, to ferment (check daily)
- Release the fermentation bubbles in the kimchi by pressing down with a dry clean fork
- Your kimchi is ready when it is funky to your liking
- Storage: tighten the lids (air-tight) and refrigerate
Notes:
- Check on the Kimchi daily, the fermentation process varies, 3 - 7 days, depending on temperature and humidity
- Place the glass jars on a tray to catch any possible overflow
- Refrigeration slows down the fermentation process