Napa Cabbage Kimchi Cooking Class

*NOTICE: this receipe was based on 1-1.5 cabbages & 1 medium-sized radish

Equipment:
1. Blender
2. Large Mixing Bowl (as seen in video)

Ingredients:
1. Napa Cabbage-cut into 4 pieces lengthwise (DO NOT WASH when you start that part comes after the "salt soak").
2. Radish-peel the skin (with a potatoe peeler if you have one) & wash. Next, cut into rectangles (1" by 1.5") & place in bowl. These will also be put into a "salt soak" separately from the napa cabbage.
3. Onions, Pears, Tomatoes (You're going to blend these together as well as the Rice Paste for flavor).
4. White Cooked Rice (blend rice and add as much water as desired).
5. Optional: Carrots (shredded, for color) Add to mixture AFTER blending.

Directions:

1. Sprinkle sea salt on cabbage (do NOT wash), salt needs to absorb into cabbage. Don't forget to sprinkle in between the leaves as well
2. Place cabbage in white trash bag and tie (The plastic allows the salt to soak into the cabbage in the least amount of time). Keep cabbage in trash bag for 1 hour-2 hours depending on amount. The salt will naturally go to the bottom of the trash can, so flip it occassionally to ensure even marinating.
3. While you're waiting for your cabbage to finish marinating, cut your radish into small rectangles and sprinkle with salt. Use a big bowl to place your radishes for its "salt soak." Keep in bowl until cabbages are finished marinating.
3. When the cabbage looks wilted from the "salt soak," remove from trash bag and wash in between the leaves. You can even fill a large bowl with water and bathe your cabbage clean.
4. After washing, place your clean cabbage into a large bowl (or strainer to remove all the excess water). Put your cabbage aside. Give yourself enough room to make the vegetable blend, which will be used as a salad dressing to flavor your cabbages.
3. To make the vegetable blend, cut your onions, pears & tomatoes if you have to & place in blender along with your cooked rice (2-3 tbps.) Add as much as 1 cup or 2 of water while blending to sucessfully puree & liquidfy the vegetables (or rather, fruit, in this case).
4. Next, pour your blend into a large mixing bowl. Now, place approximately 1/8-1/4 cup of fish extract into the blend depending on how much you're making. Add salt to taste.
5. Now, take your cabbages, one at a time, and submerge it into the blend (which, you have already poured into your large mixing bowl). Once you've finished evenly immersing your cabbages into the blend, you're ready to bottle them into kimchi jars.
6. When placing the cabbages and radishes into the kimchi jar, make sure you alternate between cabbages & radishes. When you're done, pour the remaining vegetable blend into the jar.
7. Keep the jar out in room temperature overnight (24 hours) if you want to eat it immediately. Otherwise, place your kimchi jar in the refrigerator. It may take up to 2 weeks for the kimchi to ferment depending on your taste.
8. Enjoy & share your napa cabbage kimchi with your friends & family! Who knew you'd be a kimchi in a little as 7 steps! Thanks for tuning in! Go to www.dwfus.org for more information about our cooking classes.


Professor Eunja Kim's passion is to teach how to cook healthy, delicious food with the most efficient and easiest way. She cooks in a way that preserves nutrition, while maximizing freshness and taste. She teaches practical ways to utilize materials that are easily attainable and cost effective. If you want to learn more, check out www.dwfus.org.

Category:

Education

Tags:

• how to make easy korean kimchi
• white korean kimchi
• napa valley cabbage kimchi

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RECEIPE POSTED ABOVE IN ENGLISH!