Ingredients
1100 g | napa cabbage (1 large head), cored and cut into 2‑inch pieces |
14 g | canning and pickling salt |
66 g | sugar |
60 g | garlic cloves, peeled |
58 g | low-sodium soy sauce |
46 g | Korean chili powder |
43 g | fish sauce |
33 g | (1 (2-inch) piece) fresh ginger, peeled and chopped coarse |
160 g | scallions, cut into 2‑inch pieces |
75 g | carrot (1 carrot), peeled and cut into 2‑inch matchsticks |
1 head napa cabbage (2½ pounds), cored and cut into 2‑inch pieces |
2½ teaspoons canning and pickling salt |
20 garlic cloves, peeled |
½ cup Korean chili powder |
⅓ cup sugar |
¼ cup low-sodium soy sauce |
3 tablespoons fish sauce |
1 (2-inch) piece fresh ginger, peeled and chopped coarse |
16 scallions, cut into 2‑inch pieces |
1 carrot, peeled and cut into 2‑inch matchsticks |
Essential Equipment
- ½-Gallon Wide-Mouth Jar
- Digital Kitchen Scale
Instructions
- 1100 g napa cabbage (1 large head), cored and cut into 2‑inch pieces
- 14 g canning and pickling salt
- 66 g sugar
- 60 g garlic cloves, peeled
- 58 g low-sodium soy sauce
- 46 g Korean chili powder
- 43 g fish sauce
- 33 g (1 (2-inch) piece) fresh ginger, peeled and chopped coarse
- 160 g scallions, cut into 2‑inch pieces
- 75 g carrot (1 carrot,) peeled and cut into 2‑inch matchsticks
- Fill 1-quart zipper-lock plastic bag with 237 grams (1 cup) water, squeeze out air, and seal well. Place inside second zipper-lock bag, press out air, and seal well. Place bag of water on top of parchment and gently press down. Cover jar with triple layer of cheesecloth and secure with rubber band.
- Place jar in 50- to 70-degree F/10- to 21-degree C location away from direct sunlight and let ferment for 9 days; check jar daily, skimming residue from surface and pressing to keep mixture submerged. After 9 days, taste kimchi daily until it has reached desired flavor (this may take up to 11 days longer; cabbage should be soft and translucent with a pleasant cheesy, fishy flavor).
- When kimchi has reached desired flavor, remove cheesecloth, bag of water, and parchment, and skim off any residue. Serve. (Kimchi and accumulated juice can be transferred to clean jar, covered, and refrigerated for up to 3 months; once refrigerated, kimchi will continue to soften and develop flavor.)
Instructions
- 1 head napa cabbage (2½ pounds), cored and cut into 2‑inch pieces
- 2½ teaspoons canning and pickling salt
- 20 garlic cloves, peeled
- ½ cup Korean chili powder
- ⅓ cup sugar
- ¼ cup low-sodium soy sauce
- 3 tablespoons fish sauce
- 1 (2-inch) piece fresh ginger, peeled and chopped coarse
- 16 scallions, cut into 2‑inch pieces
- 1 carrot, peeled and cut into 2‑inch matchsticks
- Fill 1-quart zipper-lock plastic bag with 1 cup water, squeeze out air, and seal well. Place inside second zipper-lock bag, press out air, and seal well. Place bag of water on top of parchment and gently press down. Cover jar with triple layer of cheesecloth and secure with rubber band.
- Place jar in 50- to 70-degree F/10- to 21-degree C location away from direct sunlight and let ferment for 9 days; check jar daily, skimming residue from surface and pressing to keep mixture submerged. After 9 days, taste kimchi daily until it has reached desired flavor (this may take up to 11 days longer; cabbage should be soft and translucent with a pleasant cheesy, fishy flavor).
- When kimchi has reached desired flavor, remove cheesecloth, bag of water, and parchment, and skim off any residue. Serve. (Kimchi and accumulated juice can be transferred to clean jar, covered, and refrigerated for up to 3 months; once refrigerated, kimchi will continue to soften and develop flavor.)