Description
A delightful Napa cabbage kimchi recipe that is fast and easy to make, packed with flavor and probiotics.
Ingredients
Scale
- 1 medium Napa cabbage, chopped
- 1 tablespoon sea salt
- 1 tablespoon sugar
- 2 tablespoons Korean chili powder (gochugaru)
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
Instructions
- Prepare the cabbage: Begin by washing your Napa cabbage under cold water. Chop it into large pieces.
- Salting: In a large bowl, sprinkle the sea salt over the cabbage. Massage the salt into the leaves and let it sit for about 30 minutes.
- Make the spicy paste: In a separate bowl, combine the sugar, gochugaru, minced garlic, and grated ginger. Mix well until it forms a paste.
- Combine: Rinse the cabbage under cold water, squeeze out the excess moisture, then mix with the spicy paste thoroughly.
- Pack and ferment: Transfer the kimchi into a clean jar, pressing down to remove air bubbles and leaving space at the top for fermentation.
- Ferment: Leave the jar at room temperature for 1-3 days, tasting daily until it reaches your desired tanginess.
Notes
Kimchi gets better over time. Feel free to prepare a large batch! Store in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 40
- Sugar: 2g
- Sodium: 360mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg