Fresh Napa Cabbage Kimchi
Tender napa leaves are lightly salted, dressed with chili and eaten fresh as traditional Korean geotjeori.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Substitute available
If Anchovy fish sauce is unavailable
Replace fish sauce with 2 tsp soy sauce. The aroma and savoriness differ; keep the other quantities unchanged.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Optional
Optional: omit if preferred, keeping the other ingredient amounts unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Separate and wash 400g inner napa leaves. Remove tough outer leaves and core, halve lengthwise and cut diagonally into 5cm pieces. Wash and cut 20g scallion into 3cm lengths; peel and mince 2 garlic cloves.
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Step 2
Toss cabbage with 12g coarse salt and 2 tbsp water in a large bowl. Salt for 25–30 minutes, turning halfway. A thick rib should bend without snapping. If still stiff, allow another 5 minutes.
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Step 3
Rinse twice in clean water and drain in a sieve for 10 minutes. Taste a piece and rinse again if too salty. Do not squeeze hard or bruise the leaves.
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Step 4
Mix 2 tbsp gochugaru, 2 tsp commercial anchovy fish sauce, 2 tsp sugar and minced garlic. Use bottled fermented seasoning, not raw seafood. Add no extra water: moisture remaining on cabbage loosens the dressing.
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Step 5
Gently toss drained cabbage and dressing with food-safe gloved hands, then add scallion. The 1 tsp sesame seeds is optional. Serve as soon as evenly coated. Pour off any pooled liquid and refrigerate promptly. This is fresh kimchi, with no fermentation wait.
Finished dish
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
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Enjoy every bite
How to enjoy it
Pair with boiled pork or noodle soup. It is crispest the day made; refrigerate promptly and eat within 2 days.
Serve it with
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