This Northern-style kimchi is a hearty departure from the more common leafy varieties, utilizing whole cabbage heads and large radishes as vessels for a rich filling. The dish combines the crunch of brined vegetables with the deep umami of boiled beef brisket, fresh oysters, and pickled seafood like corvina and baby shrimp. Aromatic elements such as crushed garlic, ginger, and julienned Korean pear balance the heat of the red pepper paste. Traditionally fermented for several days, this kimchi develops a complex, savory-sour flavor profile that serves as a satisfying main course or a substantial side dish. It is an excellent project for home cooks looking to explore authentic Korean fermentation techniques and create a meal that improves with time.
Northern Cabbage Kimchi
Description
This Northern-style kimchi is a hearty departure from the more common leafy varieties, utilizing whole cabbage heads and large radishes as vessels for a rich filling. The dish combines the crunch of brined vegetables with the deep umami of boiled beef brisket, fresh oysters, and pickled seafood like corvina and baby shrimp. Aromatic elements such as crushed garlic, ginger, and julienned Korean pear balance the heat of the red pepper paste. Traditionally fermented for several days, this kimchi develops a complex, savory-sour flavor profile that serves as a satisfying main course or a substantial side dish. It is an excellent project for home cooks looking to explore authentic Korean fermentation techniques and create a meal that improves with time.Ingredients
Directions
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Trim off the tougher outer leaves of the cabbage and set them aside for later use.
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Cut each cabbage head into 2 to 4 sections lengthwise.
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Prepare a brine by dissolving 3 cups of coarse salt in 4 quarts of water.
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Submerge the cabbage sections and whole radishes in the brine and let them soak for 3 to 4 hours, or until the vegetables are softened and pliable.
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Remove the vegetables from the brine and rinse them thoroughly with cold water to remove excess salt.
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Halve 5 of the radishes lengthwise and make slit cuts up to two-thirds of their length from the bottom to create pockets for stuffing.
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Slice the remaining 2 radishes into thin julienne strips.
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Cut the Korean pears into thin julienne strips.
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Cut the pickled fish, fresh squid, and octopus into narrow strips approximately 1.5 inches long.
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Mix the julienned radish strips with the red pepper paste to create a base for the stuffing.
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Add the remaining vegetables, soaked mushrooms, chestnuts, octopus, squid, and pickled fish to the radish mixture.
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Stir the mixture well to combine all the solid ingredients.
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Gently fold in the oysters and pear strips, then season the entire stuffing mixture with salt to taste.
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Pack the stuffing mixture tightly between the layers of the cabbage sections.
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Fill the slit-cuts of the prepared radish halves with the stuffing mixture.
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Stack the stuffed cabbage and radishes tightly in a large fermentation crock or container.
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Cover the top layer of vegetables with the reserved outer cabbage leaves.
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Let the kimchi ferment at room temperature for 2 to 3 days.
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After 2 to 3 days, add a mixture of salt, pickled corvina juice, pickled baby shrimp juice, and beef broth to the container until the vegetables are just covered.
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Continue fermenting until desired sourness is achieved, then store in the refrigerator.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 195.1kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.1g1%
- Cholesterol 1.2mg1%
- Sodium 166.7mg7%
- Total Carbohydrate 44.4g15%
- Dietary Fiber 18.8g76%
- Sugars 24.0g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
