Napa Cabbage Kimchi Recipe

Recipe for Koreafest 2022 Kimchi Festival

Napa Cabbage Kimchi (makes about half gallon)

Ingredients:

• 2 lb napa cabbage (approximately 1 cabbage)

• 1 cup coarse sea salt

• Enough water to cover (about 8 cups)

• 1 medium daikon radish (about half a pound), julienned

• 4 green onions, cut in 2″ slices

For Sauce:

• 1 head of garlic, peeled

• 1 apple, peeled and quartered

• 1/2″ ginger, peeled

• ½ onion, peeled and quartered

• 1 tb sugar

• 2 tb sweet rice flour

• ¾ cup Korean chili flakes (gochugaru)

• ½ cup kombu and shiitake mushroom broth*

• 4-5 tb gluten free soy sauce or tamari

Directions:

1. Clean and pick over cabbage; discard any browned or rotten bits. Quarter cabbage and pack salt between the leaves. Place cabbage in bowl and cover with water (about 1″ over cabbage). You can weigh cabbage down with water-filled glass jars. Leave overnight to brine.

2. Prepare the sauce: blend sauce ingredients together in a food processor, tasting for a good balance of flavors.

3. When cabbage is ready, rinse and cut in 2″ pieces. Add radish and green onion, then the sauce.

4. Mix well and pack into a jar. If using a mason jar, cover the top but do not tighten. Place a plate underneath to catch any liquid that bubbles over. Leave alone to ferment at room temperature for 2-4 days.

5. When cabbage kimchi is ready (taste for fizziness/sourness), immediately place in refrigerator to slow down fermentation.

*Broth is just boiled water poured over about 3-4 dried shiitake mushrooms and a sheet of kombu; you can use water instead

Products are good for 6-8 months.