Basic Napa Kimchi
Kimchi, famously fiery fermented vegetables pickled with Korean chiles, herbs and spices, is a staple dish in Korean homes and restaurants. Our Kimchi Spice makes creating your own authentically flavored kimchi easier than ever before.
Prep time: 45 min | Cook time: 0 min | Serves: 10 lbs.
10 Pounds Fresh Napa Cabbage
1 Cup Coarse Sea Salt
3/4 Cup Boiling Water
3/4 Cup Kimchi Spice
Wash and roughly chop cabbage. Toss with 1 cup salt. Place in large, nonreactive container(s) that will capture brine released by cabbage. Allow to stand at room temperature for 1-1/2 hours. Drain. Rinse and drain cabbage with fresh water 3 times.
Whisk boiling water into Kimchi Spice to make loose paste. Stir into cabbage. Return to containers; cover loosely. Allow to stand and marinate at room temperature for 12 to 18 hours.
Kimchi is ready to serve. Refrigerate until serving. Fermentation will continue even when refrigerated and kimchi will grow effervescent with time. Use within 1 month.