• Ingredients: 42
  • Serves: 1

Napa cabbage kimchi (aka paechu kimchi) with small to medium head napa cabbage, discolored or loose outer leaves discarded, kosher or coarse sea salt, sugar, garlic cloves, minced, slices peeled fresh ginger, minced, kochukaru, fish sauce, usukuchi, jarred salted shrimp, scallions, julienned carrots.


  • 1 small to medium head Napa cabbage, discolored or loose outer leaves discarded
  • 2 tbsps. kosher or coarse sea salt
  • 1/2 cup plus 2 tbsps. sugar
  • 20 garlic cloves, minced
  • 20 slices peeled fresh ginger, minced
  • 1/2 cup kochukaru
  • 1/4 cup fish sauce
  • 1/4 cup usukuchi
  • 2 tsps. jarred salted shrimp
  • 1/2 cup 1-inch pcs. scallions
  • 1/2 cup julienned carrots


For the glaze


  • 8 cups Apple, Sausage, and Parsnip Stuffing with Fresh Sage


  • 3 tbsps. all purpose flour
  • 2 tbsps. fresh sage leaves
  • 1/4 cup applejack brandy or Calvados
  • 1/4 cup whipping cream

For the tacos:


  1. Step 1 1. Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide-pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl.

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  2. Step 2 2. Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining 1/2 cup sugar in a large bowl.

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  3. Step 3 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.

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  4. Step 4 3. 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.

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  5. Step 5 It will still be good for another couple weeks after that, though it will grow incrementally stronger and funkier.