Real Korean Napa Cabbage Kimchi | Seonkyoung Longest

There are a few ways to make traditional kimchi, but my kimchi recipe is how my grandma, my mom and most of Korean family makes when it's kimchi season. (Yes, there are kimchi season that everyone start making kimchi! It's around Nov.) It takes lots of your time and care but that's why it's so good and delicious! Totally worth it, hands down!

Comeback for NEW Easy & Fun Asian Recipes Every Friday!!
♥ Watch More Asian at Home: http://bit.ly/1snn3XK

Translate Captions into Your Language!
http://www.youtube.com/timedtext_video?v=9VuJQaXqehY&ref=share

Website http://www.SeonkyoungLongest.com

한글블로그 http://blog.naver.com/skgray

Facebook http://www.facebook.com/seonkyounglongest

Instagram http://instagram.com/SeonkyoungLongest

Twitter http://twitter.com/Seonkyoung

Pinterest http://pinterest.com/Seonkyoung


♥ Step-by-Step Written Recipe: http://seonkyounglongest.com/korean-napa-cabbage-kimchi

Korean Napa Cabbage Kimchi Ingredients:

Salted Cabbage:
3 cups Kosher or flake sea salt
3 Large size Napa Cabbages, about 10 lb, quartered
24 cups Room temperature water

Kimchi Paste:
2 1/4 cup water
4 oz. Dried pollack (approximately 1/4 cup)
1 Sheet of 5”x 5” Dried seaweed ASA Konbu or Dashima
1 Dried shiitake
1/4 cup Sweet rice flour
1 1/4 cup Good quality fish sauce
3 Tbs. Korean salted shrimp (Saewoo-Jeot. You can substitute to Thai fermented shrimp paste)
1 Tbs. Sugar
1 Tbs. Sea salt
25 Garlic cloves (approximately 2/3 cup)
1 Thumb size ginger, sliced (approximately 1 1/2 Tbs.)
1/2 Onion, quartered (approximately 1cup)
1 Apple, quartered & seeded (approximately 1 1/2 cup)
3 to 5 Red chili, roughly sliced (approximately 1 1/2 cup)
3 cups Gochugaru, Korean red pepper flakes

Kimchi Filling Vegetagles:
1 Medium size Korean radish, thinly julienne (approximately 8 cups)
6 to 8 Green onions, cut in halves lengthwise then cut into 1” long pieces (approximately 2 1/2 cup)

Optional choices of Vegetables (You can add these in this recipe or skip it):
1 bunch of Korean mustard, cut into 1” long pieces (approximately 4 cups)
1 bunch Water parsley(water celery Minari), cut into 1” long pieces (approximately 2 cups)
1 bunch Garlic chive, cut into 1” long pieces (approximately 2 cups)

Special Tool:
1 to 2 Plastic cookie carry bags
Large container with lid