The only advice I can give is that this kimchi will ferment fast and has shorter storage life since they are all pre-sliced before made into kimchi. It meant to be eaten within a month or two.
So, don’t make more than 1 head of cabbage unless you have a crowd to feed.
You will need a large shallow mixing bowl to soak the cabbage.
If you don’t have it, use your kitchen sink.
Want to make a good kimchi? Use good salt. I, very highly, recommend to purchase Korean sea salt.
Mix salt in the water.
Now, let’s give some attention to this cabbage.
I like to see cabbage leaves have some holes like this. You can guess what this means, right?
Bugs! Don’t panic.., it is okay. Remember that we share our planet with these little creatures.
I like it better because it means your cabbages are not overly pesticide.
You need to wash the leaves to get rid of the bugs though.
Cut your cabbage leaves like this; a little bigger in the leafy part than the white stem part.
If the white stem part is too thick, cut in half in the center.
Dump the cabbages in the salted water and mix well. Press down on top to wilt a little.
Let it soak for 1 hour, then turn them around so the top side will go to the bottom, and continue to soak for another 45-60 minutes.
They should be lifeless.
Rinse 3 times…
and drain well. Press firmly on the top to get rid of extra water. Set aside .
Meanwhile, let’s make a quick stock.
I used anchovies and shrimp heads. You can use anything as long as they are from the ocean. Fish, squid, crab, or whatever. Adding an extra sea flavor will make your kimchi so flavorful when fermented.
Boil and simmer for 5 minutes.
As you see, you will have a gorgeous stock. Strain the stock and discard the anchovies and shrimp.
Cut these into chunks; apple, onion, ginger, and garlic.
Now, my recommendation for the rice glue; I use a little bit of leftover white short grain rice.
This will get rid of the extra step of making rice glue separately.
Put them all together in a blender, add the 1 cup of reserved stock.
Blend until smooth. I call my blender, “the smooth operator… ♪♫“
Combine the blended rice mixture with them in a bowl.
Don’t worry about the chunks of shrimps. They will melt down in 5 minutes.
Mix well and let it sit for at least 10 minutes. See? you don’t see any shrimps there.
The chili will absorb the liquid and make the paste more spreadable. The color will also be intensified as well.
Slice some Asian leaks (or onion) and green onions.
Add about 2/3 of your kimchi filling to cabbage and onions in a mixing bowl. You can add more filling later if you need.
Protect your delicate hands with rubber gloves or disposable gloves.
Taste! It should be slightly saltier than you would hoped for.
You can add more anchovy sauce or salt if needed.
Add 1/2 cup of water to the mixing bowl, swirl around, and pour over the kimchi.
Check this gorgeous color of kimchi made with Korean chili flakes…
This type of kimchi taste excellent when freshly made, so enjoy the fresh taste on the first day you made.
You can let it sit on the counter for 1 day and it will ferment to the perfect stage. Store in the fridge afterward.
If you have leftover kimchi filling like I always do, store in a airtight container in the fridge. It will last up to 3 months. This will make a wonderful base to a small batch of radish kimchi (kkackttugi), or spicy stews, etc.
- 1 head (3 lb or 1.5 kg) Korean Napa cabbage, sliced into 1.5-2" (smaller at stem part)
- 8 cups water
- 1 1/4 cup Korean coarse sea salt
- 1 Asian leek or onion, thinly sliced1 bunch green onion, sliced into 2" long
- 5-6 dried anchovies
- 3-4 whole shelled small shrimps
- 2 cups water
- 1/2 onion, diced
- 5 cloves garlic
- 1" small piece of ginger, diced
- 1/2 sweet apple, peeled and diced
- 1/3 cup cooked white rice
- 2/3 cup Korean chili flakes
- 3 tablespoon Korean anchovy sauce
- 2 tablespoon salted shrimp
- 2 tablespoon sugar
- Dissolve the coarse sea salt with the water in a very large shallow mixing bowl or in the sink. Add the cabbage slices and toss to mix. Press top so the solution will sip through the cabbage.
- Soak the cabbage for 1 hour in the solution, toss so the top side will go down to the bottom and let it soak for another 45-60 minutes until the cabbages are well wilted.
- Meanwhile, make the seafood stock. Combine anchovies and shrimp in the water, bring to boil first, then simmer over low heat for 5 minutes. Let it cool and strain the stock. Reserve 1 cup.
- Rinse the cabbage 3 times and drain very well. You might need to press the cabbages firmly to remove the extra moisture.
- To make filling, place onion, garlic, ginger, apple, and rice in a blender. Add the reserved stock and puree until smooth. Transfer the puree into a medium size mixing bowl and add the rest of the filling ingredients, mix well. Let it sit for 10 minutes so the chili flakes will absorb the moisture.
- In a large mixing bowl, combine drained cabbages, leek(or onion), and green onion. Add 2/3 of kimchi filling first and toss everything very well. You might need to add the rest of the filling if your kimchi doesn't seem to be red enough.
- Taste your kimchi and adjust seasoing by adding more anchovy sauce or slat. It should taste a little saltier that you would hope for. Transfer your kimchi into the storage container.
- Pour 1/2 cup of water to the mixing bowl that you made kimchi in, swirl around to wash the filling and pour over to your kimchi.
- Serve this kimchi on the same day you made to enjoy the fresh taste or let it sit on the room temperature for 1 day to ferment, then store in the fridge and consume within the next 1-2 month.
- Store your kimchi in an air tight container and place 1-2 boxes of baking soda in the fridge to absorb the odor.