Fresh Napa Cabbage Kimchi Salad (Baechu Geotjeori)

Method5 steps · about 1 hr 15 min

1. 1

   Step 1: Rinse the cabbage, trim off its stem and tear the leaves into long pieces, or cut each into 4–5 lengthwise sections. Rinse, peel and julienne the radish. Peel, rinse and thinly slice the onion. Rinse the green onion (40 g) and cut each stalk into 3–5 sections. Keep the cabbage separate from the other prepared vegetables.

   Uses 820 g napa cabbage (Chinese cabbage) · 240 g Korean radish (or daikon) · 50 g brown onion · 40 g green onion · Water for vegetable rinsing, as needed

2. 2

   Step 2: Mix the prepared cabbage with the 2/3 cup coarse salt and 1 cup brine water in a large bowl. Weigh it down with a clean heavy plate or pan. Salt for about 1 hour, turning and mixing the cabbage at 20 and 40 minutes so the leaves salt evenly.

   Turn salting cabbage · 20 minUses Prepared napa cabbage · 2/3 cup rock salt (or Korean coarse sea salt) · 1 cup water

3. 3

   Step 3: After the full hour, drain and discard the brine. Rinse the salted cabbage several times in running water, removing loose salt, then squeeze out excess water.

   Uses Salted napa cabbage · Fresh rinse water, as needed

4. 4

   Step 4: Mix the chili flakes, garlic (1 tbsp), ginger (1/2 tsp), soy sauce (1/2 tbsp), fish sauce, sugar (1 1/2 tbsp) and toasted sesame seeds (1 tbsp) in a small bowl. Put the drained cabbage and the other prepared vegetables in a clean large bowl and toss thoroughly with this dressing.

   Uses Rinsed and squeezed napa cabbage · Prepared radish and onions · 1/4 cup Korean chili flakes (gochugaru) · 1 tbsp minced garlic · 1/2 tsp minced ginger · 1/2 tbsp soy sauce · 1/2 tbsp Korean fish sauce · 1 1/2 tbsp sugar

5. 5

   Step 5: Serve the fresh kimchi salad as a side dish; rice or other Korean dishes are optional accompaniments. Refrigerate any remainder in an airtight container.

   Uses Fresh napa-cabbage kimchi salad