Napa Cabbage Kimchi (aka paechu kimchi) Recipe | Epicurious

Name: Napa Cabbage Kimchi (aka paechu kimchi) Recipe | Epicurious
Ingredients: 1 small to medium head Napa cabbage, discolored or loose outer leaves discarded; 2 tablespoons kosher or coarse sea salt; 1/2 cup plus 2 tablespoons sugar; 20 garlic cloves, minced; 20 slices peeled fresh ginger, minced; 1/2 cup kochukaru (Korean chile powder); 1/4 cup fish sauce; 1/4 cup usukuchi (light soy sauce); 2 teaspoons jarred salted shrimp; 1/2 cup 1-inch pieces scallions (greens and whites); 1/2 cup julienned carrots

www.epicurious.com

Editor's note: Use this recipe to make Chef David Chang's Bo Ssäm. This is the kimchi we use most often in our cooking and in our restaurants.

Keywords

korean
napa cabbage
ginger
side
make ahead
no-cook
cookbooks

View full recipe on www.epicurious.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.

Share this recipe: