![Traditional Napa Cabbage Kimchi](https://cdn.statically.io/img/www.foodandwine.com/thmb/Njr2MEstZ_7-Cm7RiSnkcYQkEYE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201112-xl-traditional-napa-cabbage-kimchi-2000-af4727cad7034730ac24cc6d0d1ff5cb.jpg)
Ingredients
-
2 large heads napa cabbage (3 1/4 pounds each)—halved, cored and cut into 2-inch pieces
-
2/3 cup kosher salt
-
10 garlic cloves, halved
-
1/2 small onion, chopped
-
One 1-inch piece of fresh ginger, peeled and chopped
-
1/4 cup sugar
-
1/4 cup plus 3 tablespoons Asian fish sauce
-
1/2 pound daikon, peeled and cut into matchsticks
-
1 bunch scallions, cut into 2-inch lengths
-
3/4 cup gochugaru (Korean coarse red pepper powder); see Note
Directions
-
In each of 2 very large bowls, layer the cabbage with the salt. Let stand for 45 minutes. Toss the cabbage well and let stand for 45 minutes longer.
-
Fill a sink with cold water. Swirl the cabbage in it to remove the salt; drain and repeat. Drain the cabbage well, lightly pat dry with paper towels and transfer to a very large bowl.
-
In a mini food processor, combine the garlic, onion, ginger and sugar and puree. Add the fish sauce and process until blended.
-
Add the daikon and scallions to the cabbage and toss. Add the garlic mixture and the red pepper powder and toss thoroughly. Pack the cabbage into three 1-quart jars. Press plastic wrap on the surface of the kimchi and put the caps on loosely. Let stand at room temperature for 3 days, until the cabbage is tangy and bubbling. Store in the refrigerator.
Make Ahead
The kimchi can be refrigerated for up to 6 months.
Notes
Korean red pepper paste and powder are available online at hmart.com.