TEN POUNDS OF NAPA CABBAGE KIMCHI

by 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 mix
together.
Add 1-Cup of Cold Water to cabbage, toss together and turn the cabbage every 30
minutes 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 4-6
times 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 for
about 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 cool
greatly 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]

Ingredients:
10+ lbs. Napa Cabbage
1........Cup Coarse Sea Salt
1........ Cup of Cold Water
3........ Cups of Cold Water
1/2..... Cup Sweet Rice Flour
2/3 .....Cup Sugar
1........ Cup Garlic Cloves
1/2 .....Cup Ginger
2. Large Round Onions
1........ Can Anchovies
1........ Cup Anchovy Fish Sauce
1........ Cup of Brined Shrimp
1/4 .....Soy Sauce
1........TBSP Sesame Oil
1........ Cup Red Pepper Flakes [1 Cup for Mild, 2.5 Cups for Spicy.]
1. Apple
8.Shitaki Mushrooms [dried, soaked and stemmed.]
2........ Bunch Green Onions
1........ Bunch Garlic Chives
1........ Bunch Dropworts
1........ Large Carrot
1........ Medium Radish
5........Korean Peppers
1/2 Cup 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 for
me. Good for when only a portion is required with a meal or another recipe.

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.

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

Photos showing much of what is needed for this recipe.

Prepping to make blended ingredients to add to glue porridge.

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