Temple's Traditional Kimchi Recipe - Cooking Index
Temple's Traditional Kimchi Recipe - Cooking Index
| 6 lbs | 2724g / 96oz | Fresh nappa cabbages - (abt 2 to 3) |
| 3/4 cup | 177ml | Coarse kosher or sea salt |
| 1 | Water | |
| 1 | Daikon radish - chopped (large) | |
| 1/2 cup | 118ml | Clear fish sauce |
| 1/4 teaspoon | 1.3ml | Red hot dry chili flakes |
| 1 teaspoon | 5ml | Crushed fresh garlic |
| 1/4 cup | 36g / 1.3oz | Peeled fresh ginger - crushed |
| 10 | Scallions - cut 2" pieces |
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.
Source:
The Los Angeles Times, 10-07-2001
Average rating:
5.5 (2 votes)
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