Traditional Napa Cabbage Kimchi

Cabbage leaves that become supple and translucent through salting, then coated in an intense red chili paste. A sharp, fermented acidity followed by the lingering heat of gochugaru.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 129
• Protein: 4 g
• Carbs: 21 g
• Fat: 2 g

Ingredients

• 1 piece Chou chinois pé-tsaï (translated from French) ( quartered )
• 75 g Gray sea salt ( for brining )
• 1.5 tbsp Rice flour ( for the paste )
• 150 ml Mineral water ( for the paste )
• 0.5 tbsp White sugar
• 50 g gochugaru ( Korean chili flakes )
• 3 piece Garlic ( cloves, minced )
• 0.5 tbsp Ginger ground
• 50 ml fish sauce
• 150 g Korean radish ( julienned )
• 0.5 piece Carrot ( julienned )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 15 g Fresh ginger ( peeled and grated )

Instructions

1. Brining the cabbage

   Cut the cabbages into quarters lengthwise. Spread the grey sea salt between each leaf, focusing on the white base. Let brine for 2 hours until the leaves are flexible and no longer snap when folded.

2. Prepare the rice paste

   Mix water and rice flour in a saucepan. Bring to a boil, stirring constantly until the mixture thickens and coats the spoon. Add the sugar, boil for one more minute, then let cool completely.

3. Make the spicy paste

   In a large container, mix the cold rice paste with the gochugaru, minced garlic, ground ginger, fresh ginger and fish sauce. Stir in the Korean radish and carrots cut into fine julienne, as well as the sliced spring onions.

4. Coating and jarring

   Rinse the cabbage three times with clear water to remove all salt, then squeeze firmly to drain. Rub each leaf with the chili paste. Pack the quarters tightly into a clean jar, pressing down to remove air; the juice should cover the vegetables.

5. Fermentation

   Leave the jar at room temperature for 24 to 48 hours. When bubbles appear and the smell becomes sour, fermentation has started. Place in a cool place to stabilize.

Chef's tips

• Wear gloves when handling the chili paste, or your hands will burn for hours.
• Do not fill the jar to the very top; fermentation produces gas and liquid that might overflow.
• The secret is in the rinsing: if the cabbage is too salty after rinsing, the kimchi will be inedible.

Storage

Keeps for several months in the refrigerator. The flavor becomes sourer and more complex over time.