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Napa Cabbage Kimchi

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Napa Cabbage Kimchi
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Makes: 1 servings adjust
The quintessential Korean side dish, this is the kimchi recipe used at Chef David Chang's Momofuku restaurants. Makes 1 to 1.5 quarts of "Paechu Kimchi".



  • 1 head Napa Cabbage, small to medium head, discolored or loose outer leaves discarded
  • 2 tablespoons Sugar
  • 2 tablespoons Kosher Salt, or coarse sea salt

Step 1

Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch wide pieces. Toss the cabbage with salt and 2 tablespoons of the sugar in the bowl. Let sit overnight in the refrigerator.


  • 20 cloves Garlic, minced
  • 20 slices Fresh Ginger, peeled, minced
  • 12 cup Kochukaru (Korean Chile Powder)
  • 14 cup Fish Sauce
  • 14 cup Light Soy Sauce, "usukuchi"
  • 2 teaspoons Salted Shrimp, jarred variety
  • 12 cup Sugar
  • 12 cup Scallion, 1 inch pieces (green and whites)
  • 12 cup Carrots, julienned

Step 2

Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining 1/2 cup sugar in a large bowl. If it is very thick, add water 1/3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. Stir in the scallions and carrots.

Step 3

Drain the cabbage and add it to the brine. Cover and refrigerate. Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks after that, though it will grow incremementally stronger and funkier.
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