1
Wash the cabbage and remove excess water. Rinse the brined cabbage in water, then place it upside down on a rack to drain.
Napa Cabbage Kimchi
This is a Napa cabbage kimchi recipe for the 2024 Korean Food Technician certification. Prepare delicious kimchi by brining the cabbage, making glutinous rice paste, and preparing various ingredients.
KoreanSide Dish
⏱️ 5 min total📝 8 steps
What You'll Need
Napa cabbage1/4 head
Glutinous rice flouras needed
Radish0.3kg
Red chili powder50g
Chivesas needed
Mustard greensas needed
Water dropwort (minari)as needed
Green onionas needed
Garlic2 cloves
Gingeras needed
Salted shrimp20g
Salt1-2g
Sugar10g
Instructions
2
Mix glutinous rice flour with water to make a paste. Dissolve the flour in cold water, then heat while stirring to achieve the desired consistency.
⏱️ 5m 0s3
Slice the radish into 0.3cm thickness and mix with red chili powder to color it.
4
Cut the chives, mustard greens, water dropwort, and green onion into 4cm lengths.
5
Finely mince the garlic, ginger, and salted shrimp.
6
Mix all ingredients to make the seasoning and spread it evenly between the cabbage leaves.
7
Fold the cabbage in half and wrap the entire thing with the outer leaf to block air.
8
Place the finished kimchi in a container to give it a sheen, and be careful not to let the juices leak out.