Bob Levin-Napa Cabbage Kimchi

8/13/2019 Bob Levin-Napa Cabbage Kimchi

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TEN POUNDS OF NAPA CABBAGE KIMCHIby Bob Levin [Last updated: 12.10.2014, 9:15 AM PST]*Suggest you first prep everything into batches and then mix together.

1st Evolution: Napa Cabbage Prep

1-Cup Coarse Sea Salt for 10 lbs. of Napa cabbage or less if making a smaller quantity.

Cut cabbage leaves to size and place in huge bowl of water.

Drain off excess water from cabbage pieces, sprinkle on salt while wet and mixtogether.

Add 1-Cup of Cold Water to cabbage, toss together and turn the cabbage every 30minutes for the next 1.5 hours until it has wilted.

Fill the sink with fresh water and rinse off all the salt 3 times for clean cabbage and 4-6times if the cabbage was dirty and let drain.

2nd Evolution: Making Kimchi Glue

Kimchi Glue, heat 3-Cups of Cold Water and 1/2-Cup Sweet Rice Flour in sauce pan forabout five minutes until like porridge, do not let burn on bottom.

Remove from heat, add 2/3-Cup Sugar to kimchi glue mixture, set aside, and let it coolgreatly by setting cook pot in pan of cold water.

3rd Evolution: Blended Ingredients

Blend in food processor or blender. 1-Cup Garlic Cloves 1/2-Cup Ginger [two golf ball size pieces] 1-Large Round Onion 1-Cup of Brined Shrimp 1/2-Cup of Bean Paste [optional]1-Apple [peeled] 8-Dried, Soaked and Stemmed Shitaki Mushrooms 1-Can of Anchovies 1-Cup Anchovy Fish Sauce

1/4-Soy Sauce

1-TBSP Sesame Oil

4th Evolution: Combine in Mixing Bowl

Combine in mixing bowl, Kimchi Glue & 1-Cup Red Pepper Flakes [2.5 Cups for spicy],let stand 20 minutes or you will lose the red color. Then add the Blended Ingredients.

5th Evolution: Prep and Add to Kimchi Glue Mixture Cut and add to kimchi mixture the following ingredients.

2-Bunch Green Onions [cut into pieces]

1-Bunch Garlic Chives [cut into pieces]

1-Bunch Dropworts [remove stem bases up to leaves]

1-Large Carrot [sliced into pieces]

1-Medium Radish [sliced into pieces]

1-Large Onion [sliced into pieces]

5-Korean Peppers [sliced into pieces]


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Ingredients:

10+ lbs. Napa Cabbage1........Cup Coarse Sea Salt1........ Cup of Cold Water3........ Cups of Cold Water1/2..... Cup Sweet Rice Flour2/3 ..... Cup Sugar

1........ Cup Garlic Cloves1/2 ..... Cup Ginger2.Large Round Onions1........ Can Anchovies1........ Cup Anchovy Fish Sauce1........ Cup of Brined Shrimp1/4 ..... Soy Sauce1........TBSP Sesame Oil1........ Cup Red Pepper Flakes [1 Cup for Mild, 2.5 Cups for Spicy.]1.Apple8.Shitaki Mushrooms [dried, soaked and stemmed.]2........ Bunch Green Onions1........ Bunch Garlic Chives1........ Bunch Dropworts1........ Large Carrot1........ Medium Radish5........Korean Peppers1/2Cup of Bean Paste [optional]

*Garnish with Sesame Seeds when served.

The total amount produced actually only made this much in the kimchi box. My cabbage is cut

into pieces instead of quartering, because I live alone and this method is more practical forme. Good for when only a portion is required with a meal or another recipe.


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Photos showing the salting and wilting of the Napa cabbage. *Be certain to rinse three times

after the salting process and before mixing with the kimchi glue and other vegetables.


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Photos showing the making of sweet rice porridge or kimchi glue.


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Photos showing much of what is needed for this recipe.


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Prepping to make blended ingredients to add to glue porridge.


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Photos showing the mixing of all pre-prepped and batched ingredients.


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Bob Levin-Napa Cabbage Kimchi