Napa cabbage kimchi
Learn how to make classic Napa cabbage kimchi, a traditional and spicy Korean side dish known as tongbaechu-kimchi.
Equipment
- large mixing bowl
- cutting board
- knife
- Glass jar
- Gloves
Ingredients
Cabbage and Seasoning
- 1 large Napa cabbage
- ½ cup Korean red pepper flakes (gochugaru) Adjust for spice level
- 3 tablespoons Salt For brining
- 4 cloves Garlic Minced
- 1 tablespoon Ginger Grated
- 2 tablespoons Fish sauce
- 1 teaspoon Sugar
Instructions
Preparation
- Cut the Napa cabbage in half lengthwise and then into quarters. Rinse the cabbage pieces and sprinkle salt between the leaves. Let it sit for 2 hours to brine.
- In a large bowl, mix gochugaru, minced garlic, grated ginger, fish sauce, and sugar to make the spicy paste.
- After 2 hours, rinse the cabbage under cold water and drain well. Spread the spicy paste between each leaf of the cabbage.
- Pack the coated cabbage tightly into a glass jar, leaving some space at the top for fermentation.
- Seal the jar and let it ferment at room temperature for 2-3 days until bubbly.
- Store the kimchi in the refrigerator for up to several weeks.
Notes
Homemade kimchi has a unique flavor and is generally better than store-bought options. It can also be made vegan by substituting fish sauce with soy sauce.
Nutrition
Serving: 1servingCalories: 25kcalCarbohydrates: 6gProtein: 1gSodium: 600mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 150IUVitamin C: 15mgCalcium: 40mgIron: 0.5mg
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