Napa Kimchi Recipe

Name: The Honey Paws Napa Kimchi Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 head Napa cabbage; 2 medium Carrots; 4 stalks Green onions; 6 cloves Garlic cloves; 2 tbs Ginger; 1 cup Korean red pepper flakes (gochugaru); 1 cup Fish sauce; 1 tbs Sugar; 1 tbs Salt; 200 grams Shrimp, peeled and deveined; 100 grams Oysters, shucked; 200 grams Mackerel fillets, deboned

Inspired by The Honey Paw

Time3h

Serves4

Contains shellfish, fin fish, and allium

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Ingredients

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Vegetables

1 head Napa cabbage

2 medium Carrots

4 stalks Green onions

6 cloves Garlic cloves

2 tbs Ginger

Seasoning

1 cup Korean red pepper flakes (gochugaru)

1 cup Fish sauce

1 tbs sugar

1 tbs Celtic sea salt

Shellfish

7.05 oz (200 grams) Shrimp, peeled and deveined

3 1/2 oz (100 grams) Oysters, shucked

Fin Fish

7.05 oz (200 grams) Mackerel fillets, deboned

Method

Preparation

Prepare the Napa Cabbage

Cut the Napa cabbage into quarters and remove the core. Slice the cabbage into bite-sized pieces and place in a large bowl. Sprinkle with salt and toss to coat. Let sit for 1-2 hours until the cabbage wilts.

Prepare the Vegetables

Julienne the carrots and chop the green onions. Mince the garlic and grate the ginger.

Mixing the Kimchi

Combine Ingredients

In a large mixing bowl, combine the wilted cabbage, carrots, green onions, garlic, ginger, gochugaru, fish sauce, sugar, and the shellfish and fish. Mix everything thoroughly with your hands, wearing gloves to protect your skin from the spice.

Fermentation

Pack and Ferment

Pack the kimchi mixture tightly into a clean glass jar, leaving some space at the top. Seal the jar and let it ferment at room temperature for 1-3 days, depending on your desired level of fermentation. Check daily to release gas buildup.