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mushrooms reserved head water kosher salt Asian pear garlic ginger shrimp brine from anchovy sauce daikon radish fuyu persimmons chestnuts nuts Korean parsley stems dates chile pepper
Viewed: 48 - Published at: 5 years agoIngredients
- 4 cups
- , soaked mushrooms reserved
- 1 large head (3 to 3 1/2 pounds) napa cabbage, halved lengthwise
- 8 cups water
- 1/2 cup kosher salt
- 1 Asian pear, peeled, cored, and coarsely chopped
- 2 tablespoons minced garlic
- 2 tablespoons peeled, finely grated fresh ginger
- 2 tablespoons salted shrimp
- 2 tablespoons brine from salted shrimp
- 2 tablespoons anchovy sauce
- 6 ounces daikon radish (1/3 medium radish), julienned into 2-inch strips
- 2 medium fuyu persimmons, peeled and quartered
- 6 raw peeled chestnuts (or water chestnuts), thinly sliced
- 2 tablespoons pine nuts
- 3 ounces Korean chives or 1/2 bunch European chives, cut into 2-inch pieces (about 1/4 cup)
- 20 flat-leaf parsley stems, cut into 2-inch pieces (about 1/3 cup)
- 10 Korean dates, pitted and thinly sliced, or 1/4 cup golden raisins
- 2 teaspoons chile pepper threads, for garnish (optional)
Method
- Prepare the mushroom broth in advance and allow it to come to room temperature.
- Spread apart the cabbage leaves, remove the inner yellow leaves, and set the halves aside. In a large bowl, or two large bowls, depending on the cabbage size, mix the water with the salt. Brine the cabbage halves at room temperature for 4 hours, using a heavy plate as a weight to keep the cabbage fully submerged. Rinse the cabbage halves in a bowl of cold water, cut off the bottoms, separate the leaves, and dry them thoroughly. Cut the reserved inner leaves into 1 1/2- to 2-inch flat squares.
- Thinly slice the reserved soaked mushrooms from the mushroom broth and set aside.
- To make the seasoning paste, in a mini food processor fitted with a metal blade, combine the Asian pear, garlic, ginger, shrimp, shrimp brine, and anchovy sauce. Pulse until completely smooth and uniform.
- In a large bowl, combine the seasoning paste with the radish, persimmons, chestnuts, pine nuts, chives, parsley, dates, and chile pepper threads. Add the inner cabbage leaves, and the reserved mushrooms, and mix well to combine.
- Have ready a 2-quart container with a lid, or two 1-quart resealable bags. In a small soup bowl, arrange 4 to 5 outer leaves so that they resemble petals of a flower and overlap in the center. Trim and remove the bottom tough parts of the leaves (from the thick core) if they are not pliable. Place 1/2 cup of the stuffing mixture in the center of the cabbage leaves. Fold the overhanging cabbage leaves over the top, as if making a roll. Carefully transfer to the prepared container, then repeat with the remaining cabbage leaves and stuffing. Ladle the mushroom broth into the containers so that it covers the bottom one-third of the cabbage wraps. Cover, or if using bags, squeeze out the air and seal, and set aside for 1 day at room temperature. Refrigerate for at least 2 days and consume within 1 month.
- To serve, partially unwrap the top leaf or cut into it to expose the stuffing.
