How to Make Korean Traditional Whole Cabbage Kimchee Asian Cooking Recipe Cuisine

Korea Traditional Whole Cabbage Kimchee

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6-7 cups

2-3 fresh firm-headed whole cabbages about 6 lb worth

3/4 cup coarse salt

1 gallon water

1 radish, about 1 lb julienned

1 cup julienned carrot (optional)

rice porridge (1/2 cup: 1 tbsp rice flour in 3/4 cup water, brought to a boil and cooled)

1/2 cup fish sauce or 1/3 cup fermented shrimp paste

1 tsp finely ground red pepper powder

1/4 tsp red hot dry chili flakes

1 tsp crushed fresh garlic

1/4 cup fresh ginger, peeled and crushed

10 scallions, cut into 2 inch pieces

1 cup Indian mustard leaves, cut into 2-inch pieces (optional)

1 cup Korean watercress, cut into 2-inch lengths

1/3 cup sponge seaweed, cut into 2 in lengths (optional)

1/4 cup red dry chili threads

Directions:

Trim and discard the discolored outer leaves of the cabbage. Cut it in half lengthwise from the top down 1/3 of the length toward the root end.

Hold both parts of the cabbage firmly and pull it in half but make sure not to cut all the way through and damage the inner leaves. The inner leaves will still be attached to the cabbage core when the cabbage is torn in half. Repeat the process with the remaining cabbage.

To make the brine, mix the salt with the water in a glass, stone or plastic container. Put the cabbage, upright into the container and soak for 16-18 hours or overnight. Rinse the cabbage thoroughly in cold water and drain well.

Mix the radish with 1 tbsp salt to wilt it. Do not rinse. To make the red paste, in a large mixing bowl, put the rice porridge, fish sauce, red pepper powder, red chili flakes, garlic and ginger paste. Mix with the wilted radish and carrots. Add the scallions, mustard leaves, watercress, red chili threads and oysters. Stir gently to mix.

Lift up the leaves of the cabbage which are still attached to the core and push a little stuffing between the leaves in a layering process. Do this, using all the stuffing with all the cabbage.

Take two of the flexible outer leaves and fold them around the cabbage halves to wrap the stuffing inside. The leaves on the tip of the cabbage are folded over and tucked into the outer folded-over leaves.

Place the stuffed cabbage halves flat in the storage container of your choice with the inner leaves facing up. Keep in a cool, clean, shaded place or refrigerator to ferment.

If the container is not tightly packed, fill the empty space with a light brine made from 1 tbsp salt dissolved in 1 cup water. The brine should completely cover the cabbage (the cabbage CANNOT be exposed to air)


Cover and ferment for 3-4 weeks in a cool place. Sample after 2 weeks to test its strength.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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