How to make a REAL DEAL napa cabbage kimchi with Seonkyung Longest

Kimchi is the heart and soul of Korean food. It's a healthy, all-natural superfood full of antioxidants, vitamins and probiotic bacteria. It's also a great side dish not only for Korean food, but for eggs, tacos, hot dogs, bloody mary's and even ______ (use your imagination to fill in the blank).

These days it's becoming easier to find kimchi at places like Whole Foods or natural food stores. There are a number of great products out there including the artisanal Mama O's Premium Kimchi

But nothing beats homemade. You just can't get the same funky flavor profiles, crunchy textures, raw freshness and soul satisfying 'je ne sais quoi' from a commercial product. Those of us lucky enough to grow up in a Korean household, know nothing beats mom's kimchi.

But alas there is a way to experience authentic kimchi from the comfort of your own home. We're going to warn you, this recipe takes time & dedication, and is not for the faint of heart. It even starts with a dashima (kombu), dried pollack and shiitake broth (HARDCORE).  If you're looking for a REAL kimchi that tastes great and would make any Korean mom proud, check out the recipe from our good friend and Tiger Ambassador Seonkyung Longest below. 

 

 

 

Korean Napa Cabbage Kimchi 

INGREDIDENTS

Salted Cabbage:
3 cups Kosher or flake sea salt
3 Large size Napa Cabbages, about 10 lb, quartered
24 cups Room temperature water

Kimchi Paste:
2 1/4 cup water
4 oz. Dried pollack (approximately 1/4 cup)
1 Sheet of 5”x 5” Dried seaweed ASA Konbu or Dashima
1 Dried shiitake
1/4 cup Sweet rice flour
1 1/4 cup Good quality fish sauce
3 Tbs. Korean salted shrimp (Saewoo-Jeot. You can substitute to Thai fermented shrimp paste)
1 Tbs. Sugar
1 Tbs. Sea salt
25 Garlic cloves (approximately 2/3 cup)
1 Thumb size ginger, sliced (approximately 1 1/2 Tbs.)
1/2 Onion, quartered (approximately 1cup)
1 Apple, quartered & seeded (approximately 1 1/2 cup)
3 to 5 Red chili, roughly sliced (approximately 1 1/2 cup)
3 cups Gochugaru, Korean red pepper flakes

Kimchi Filling Vegetables:
1 Medium size Korean radish, thinly julienne (approximately 8 cups)
6 to 8 Green onions, cut in halves lengthwise then cut into 1” long pieces (approximately 2 1/2 cup)

Optional choices of Vegetables:
1 bunch of Korean mustard, cut into 1” long pieces (approximately 4 cups)
1 bunch Water parsley(water celery Minari), cut into 1” long pieces (approximately 2 cups)
1 bunch Garlic chive, cut into 1” long pieces (approximately 2 cups)

 

For the full recipe visit Asian At Home with Seonkyung Longest.

Comments on this post  ( 2 )

Charley says:

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Madhu says:

Wow!! Finally found someone with all of my badcurognks! :D I agree the stares can be intimidating at first, but once things settle, you really come to love being mixed!

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