Napa Cabbage and Scallion Kimchi
This easy Napa Cabbage and Scallion Kimchi (Mak Kimchi) with cut up cabbage, radish, carrots, scallions, and leeks is just as delicious.
- Prep time
- 38 min
- Cook time
- 2 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium Napa cabbage ((2½ lbs/1.12kg))
- ¼ cup coarse salt ((60g))
- 2 tbsp glutinous rice flour ((sweet rice flour))
- ¾ cup water ((180ml))
- 1 lb Korean radish (( julienned) (450g))
- 2 medium carrots ((julienned))
- 8 oz scallions (/ green onions (sliced and cut into 2-inch lengths) (225g))
- 8 oz Chinese chives ((cut into 2-inch lengths) (225g)**)
- 3 tbsp dried shrimp (or Korean salted shrimp)
- 1 large onion ((peeled and cut into chunks))
- 8 cloves garlic ((peeled))
- 1 inch ginger ((peeled) (25g))
- 3 tbsp fish sauce
- 1½ tbsp salt
- 1 tbsp sugar
- ¾ to 1 cup Korean red pepper flakes ((75g – 100g)***)
Instructions
- 1
Quarter Napa cabbage lengthwise. Remove the core and cut crosswise into 1 inch pieces.
- 2
Soak cabbage pieces in a large bowl with cold water. Sprinkle salt evenly over cabbage. Cover and leave 2 hours.
- 3
Drain and rinse cabbage under running water twice. Leave to continue draining in colander for 30 minutes.
- 4
In a small pot, combine glutinous rice flour with ¾ cup (180ml) water. Bring to a boil and keep stirring as the water heats up and the mixture thickens. When it reaches pancake batter consistency, turn off heat. Set aside to cool.
- 5
Rinse and soak dried shrimp in boiling water for 15 minutes. Drain.
- 6
Blend together prepared dried shrimp, onion, garlic, and ginger into a paste. Pour blended ingredients into a large bowl.
- 7
Add cooled glutinous/sweet rice flour paste, fish sauce, salt,
- 8
sugar, and Korean red pepper flakes. Mix into a thick sauce.
- 9
Add radish, carrots, scallions, and Chinese chives**. Mix until well coated with sauce.
- 10
Add prepared Napa cabbage and continue mixing until all vegetables and sauce are well mixed.
- 11
Transfer kimchi into air tight jars.
- 12
Leave jars out at room temperature for 24 hours. Then transfer jars to the refrigerator and consume within a month.