Prep 30 mins
Cook 0 mins
spicy picked napa cabbage adapted from http://wanderingchopsticks.blogspot.com/ . every time i've purchased kimchee in stores, it's been way too salty, so i decided to make my own. it's not very expensive either, but it's amazing how little one whole head of napa cabbage really shrinks down. this version is mildly spicy, feel free to add more chili paste if you wish. If you don't have gochujang sauce, use 1 tbsp red chili paste (sriracha or sambal or whatever you prefer) and one tsp of miso paste. please be aware that this recipe takes about 4 days until it's ready to eat.
- 1 (2 lb) napa cabbage
- 2 tablespoons salt (one per pound of cabbage)
- 1 inch piece fresh ginger
- 5 garlic cloves
- 1 tablespoon fish sauce or 1 tablespoon shrimp paste
- 1 tablespoon korean chili paste
- 1 teaspoon sugar
- cut the cabbage into one to two inch strips, rinse thoroughly and drain.
- in a large bowl, massage salt into cabbage, cover the cabbage in water, and place a plate over it with something heavy to press the cabbage down. let it rest at room temperature for about a day.
- the next day, drain and rinse the cabbage and squeeze out any excess water.
- peel garlic and ginger and mince finely.
- in the same bowl, mix your cabbage, garlic, ginger, gochujang, fish sauce, and sugar together. feel free to add any other finely sliced vegetables you feel appropriate at this time. i've added daikon, carrots, and green onions. make sure everything is well coated.
- place everything into a ziploc, squeeze all the air out, then place it into another plastic bag, and into an airtight jar. leave this on the counter for three days.
- after three days, give it a taste, and if it's satisfactory, feel free to put it into the fridge.
- the kimchee will continue to sour the longer it sits.