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Momofuku's Napa cabbage kimchi


You'll need

1 small to medium head Napa cabbage, discoloured or loose outer leaves discarded 2 tbsp kosher or coarse sea salt ½ cup plus 2 tbsp sugar 20 garlic cloves, minced 20 slices peeled fresh ginger, minced ½ cup kochukaru (Korean chilli powder) ¼ cup fish sauce ¼ cup usukuchi (light soy sauce) 2 tsp jarred salted shrimp ½ cup spring onions, coarsely chopped (greens and whites) ½ cup julienned carrots

Method

  • 01
  • Cut the cabbage lengthwise in half, then cut the halves crosswise into 2.5cm-wide pieces. Toss the cabbage with the salt and 2 tbsp of the sugar in a bowl. Let sit overnight in the refrigerator.
  • 02
  • Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp and remaining ½ cup sugar in a large bowl. If it is very thick, add water 1/3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. Stir in the spring onions and carrots.
  • 03
  • Drain the cabbage and add it to the brine. Cover and refrigerate. Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks after that, though it will grow incrementally stronger and funkier.
Note This recipe makes about 1-1.5 litres. Reprinted from Momofuku ($65, hbk) by David Chang and Peter Meehan. Copyright © 2009. Published by Clarkson Potter, a division of Random House. Many of the ingredients used in these recipes are available from Asian supermarkets. Chang’s recipes have been reproduced with minor Gourmet Traveller style changes.

This recipe is from the June 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 15 people
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At A Glance

  • Serves 15 people

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