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Napa Cabbage and Scallion Kimchi

This easy Napa Cabbage and Scallion Kimchi (Mak Kimchi) with cut up cabbage, radish, carrots, scallions, and leeks is just as delicious.
Author : Linda Ooi
Course : Side Dish
Cuisine : Korean
Keyword : cabbage kimchi, napa cabbage kimchi
Prep Time 38 minutes
Cook Time 2 minutes
Soaking Time 2 hours
Total Time 2 hours 40 minutes
Servings: 20
Calories: 35kcal

Ingredients
 

  • 1 medium Napa cabbage (2½ lbs/1.12kg)
  • ¼ cup coarse salt (60g)
  • 2 tbsp glutinous rice flour (sweet rice flour)
  • ¾ cup water (180ml)
  • 1 lb Korean radish ( julienned) (450g)
  • 2 medium carrots (julienned)
  • 8 oz scallions / green onions (sliced and cut into 2-inch lengths) (225g)
  • 8 oz Chinese chives (cut into 2-inch lengths) (225g)**

Sauce

  • 3 tbsp dried shrimp or Korean salted shrimp
  • 1 large onion (peeled and cut into chunks)
  • 8 cloves garlic (peeled)
  • 1 inch ginger (peeled) (25g)
  • 3 tbsp fish sauce
  • 1½ tbsp salt
  • 1 tbsp sugar
  • ¾ to 1 cup Korean red pepper flakes (75g – 100g)***

Instructions
 

  • Quarter Napa cabbage lengthwise. Remove the core and cut crosswise into 1 inch pieces.
  • Soak cabbage pieces in a large bowl with cold water. Sprinkle salt evenly over cabbage. Cover and leave 2 hours.
  • Drain and rinse cabbage under running water twice. Leave to continue draining in colander for 30 minutes.
  • In a small pot, combine glutinous rice flour with ¾ cup (180ml) water. Bring to a boil and keep stirring as the water heats up and the mixture thickens. When it reaches pancake batter consistency, turn off heat. Set aside to cool.

Sauce

  • Rinse and soak dried shrimp in boiling water for 15 minutes. Drain.
  • Blend together prepared dried shrimp, onion, garlic, and ginger into a paste. Pour blended ingredients into a large bowl.
  • Add cooled glutinous/sweet rice flour paste, fish sauce, salt,
  • sugar, and Korean red pepper flakes. Mix into a thick sauce.
  • Add radish, carrots, scallions, and Chinese chives**. Mix until well coated with sauce.
  • Add prepared Napa cabbage and continue mixing until all vegetables and sauce are well mixed.
  • Transfer kimchi into air tight jars.
  • Leave jars out at room temperature for 24 hours. Then transfer jars to the refrigerator and consume within a month.

Notes

** I used homegrown baby leeks instead.
*** I did use 1 cup (100g) of  Korean red pepper flakes.

Nutrition

Calories: 35kcal
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