Easy Cabbage Kimchi
1 head (1.5 lb or 1.5 kg) Korean Napa cabbage, sliced into 1.5-2” long (smaller at stem part)
8 cups water
1 1/4 cup Korean coarse sea salt
1 Asian leek or onion, thinly sliced
1 bunch green onion, sliced into 2" long
Quick seafood stock:
5-6 dried large 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.
Note: Store your kimchi in an air tight container and place 1-2 boxes of baking soda in the fridge to absorb the odor.