Small-batch napa cabbage kimchi, Kimjang 1: start with drained cabbage

Kimjang begins before the red seasoning: with cabbage draining in a colander. Its remaining moisture and salt shape this home batch based on 5kg of salted cabbage.

Small-batch napa cabbage kimchi, Kimjang 1: start with drained cabbage · Dish presentation
Dish presentation

Bringing flavor and texture together

Kimchi seasoning meets water and salt already present in the cabbage. Equal weights of fresh and salted cabbage therefore do not call for identical seasoning. This proposal starts with a food-grade salted product and is intended as a 5kg home batch stored refrigerated.

Ingredients for 5kg salted napa cabbage

IngredientProposed quantity
salted napa cabbage5kg
Korean radish1kg
scallions and leafy greens250g
Korean chili flakes225g
fermented seafood seasoning250g
minced garlic100g
minced ginger50g
sesame seeds25g
sugar25g
glutinous rice flour39g
water386mL
Small-batch napa cabbage kimchi, Kimjang 1: start with drained cabbage · Preparation and cooking arrangement
Preparation and cooking arrangement

Method

  1. Use food-grade, pre-salted napa cabbage and follow its package instructions about rinsing. Drain thoroughly; julienne the radish and cut the scallions short.
  2. Mix the rice flour and water and heat while stirring until the paste cooks and turns translucent. Cool completely.
  3. Combine the cooled paste, chili flakes, fermented seafood seasoning, garlic, ginger and sugar. Fold in the radish, scallions and leafy greens, then finish with sesame seeds. Check the cabbage’s saltiness before using all the seasoning.
  4. Spread a thin layer between the leaves and pack into a clean container. Refrigerate; this home recipe is intended for refrigerated use and is not a validated long-storage salinity formula.

What to look for along the way

Follow the salted-cabbage product’s rinsing instructions. Drain until it stops dripping, then work seasoning between the leaves gradually rather than pouring it all in.

How this version differs from the source

This 5kg version uses salted cabbage and scales the seasoning from the referenced recipe. Radish is increased to 1kg (20% of the cabbage) as a personal preference; the reference table uses 500g. Follow the cabbage package directions for rinsing and draining; this article does not validate long-storage fermentation conditions.

Small-batch napa cabbage kimchi, Kimjang 1: start with drained cabbage · Fresh and salted cabbage
Fresh and salted cabbage

These quantities are scaled for a 5kg home batch. Adjust seasoning to the cabbage’s saltiness and follow its package handling directions. This is not a validated long-storage formula.

Sources consulted

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