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Napa Kimchi 배추 김치 Part 1

Kimchi is no longer an uncommon word we notice in our daily life.

The Korean culture has slowly invaded into our country with the sophisticated cuisine. When we think of Korean food, we would link it with kimchi. Yes, the hallmark of Korean cuisine. Most of the Korean cuisine uses kimchi as one of the main ingredients, namely Bibimbap, Kimchi chigae, Kimchi Bogeumbap (Fried Rice).

In this post, I would like to share an easy way of preparing this spicy kimchi. Cabbage kimchi or Napa kimchi, is among the most typical kimchi we can see. However, there are a lot more types of kimchi you can found in Korea. I tried both red and white napa kimchi during my visit to Seoul in 2010.

Napa Kimchi 배추 김치

Soaking cabbage

Ingredients:

2 medium-sized cabbage

1/2 cup salt (sea salt or coarse salt is preferred)

4 cups water

1. Cut the cabbage into half and clean it.

2. Prepare salt water: 1/2 cup salt with 4cups of water and mix well. You may need more if you have more cabbages.

3. Soak the cut cabbage into the water. Make sure the water level is high enough to cover the whole cabbage or you may put a heavy item (big porcelain bowl) helping to push cabbage below salt water.

4. Let it for at least 12 hours at room temperature. You may taste the salted cabbage to make sure it is salty enough.

Stay tuned for the Part 2 - Kimchi Paste!