Napa Cabbage Kimchi (Poggi Kimchi) and a Winner!
Some weeks back upon my return from England, I shared a picture on Facebook of some cabbage kimchi that I had just made. It was the second time making kimchi in a span of two weeks. I was truly surprised that this was the very first thing my friend, DongXing, requested I make at her home. She really put me to the test as a foodie, and we cooked a variety of dishes. We even made char siew bao which I hope to post some time. We had a lot of fun cooking together and I was thankful that my recipes are on-line. I had no problems getting to them.
This kimchi recipe was adapted from Discovering Korean Cuisine, my favorite Korean cookbook. There are many dishes in there that I have tried with much success, two of which are their Kkakdugi and Stuffed Cucumber Kimchi. Ro-Ri San and I prefer homemade kimchi to store bought ones, and so I try to make some whenever I can. It really is much easier than it looks. I hope you will give it a try.
- 1 small Napa cabbage
- ½ cup coarse salt
- 6 oz Korean radish, julienned
- 3 oz Chinese chives, cut into 2-inch lengths
- 5 green onions, sliced and cut into 2-inch lengths
- 2/3 cup red pepper powder
- 1 tsp finely minced ginger
- 2 tbsp minced garlic
- 2 tbsp ground salted shrimp or fish sauce
- 3 tsp salt
- 1 tbsp sugar
- 2/3 cup (160ml) water
- ½ cup (120ml) sweet rice paste**
Quarter Napa cabbage lengthwise. Rinse under running water and drain. Place in a large bowl and sprinkle salt evenly over cabbage leaves, lifting leaves to sprinkle salt in between leaves. Cover and leave overnight (6 to 8 hours). Drain and rinse cabbage under running water and drain on colander for 30 minutes.
**In a small pot, add the 2 tbsp glutinous rice flour and ¾ cup 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.
Prepare the sauce by combining all the ingredients in a large bowl. Add radish, chives, and green onions. Mix well. Place one of the cabbage quarters on a plate. Spread sauce mixture between each leaf and around the cabbage. Repeat with the rest.
Place cabbage facing up in a container and close the lid. Keep container in the fridge. Container may be left out at room temperature for a day to quicken the fermenting process. After that it should be kept in the fridge.
To serve, cut off the root end of the cabbage and discard. Slice cabbage quarter into slices and serve in stacks in a small dish.
Ideally, stuffed cabbage should be placed in a flat container so that the cabbage can lie flat, facing upwards, to keep the sauce ingredients within the cabbage.
Yay! We have a winner for the collection of Spice Spray. The person was randomly selected by random.org and she is commenter number 25, Lindsey! Congratulations Lindsey and I hope you enjoy using these very versatile sprays. Please email me with your address so that I can forward it to the good people at Spice Spray. A big THANK YOU to Spice Spray for their generosity!
Enjoy…..and have a wonderful day!