Description
A quick and easy recipe for homemade Napa cabbage kimchi, bursting with bold flavors and perfect as a side dish or addition to meals.
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: Wash the Napa cabbage under cold water and chop it into large pieces.
- Salting: In a large bowl, sprinkle the sea salt over the cabbage and massage the salt into the leaves gently. 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 until it forms a vibrant, spicy paste.
- Combine: Rinse the salted cabbage under cold water and squeeze out excess moisture. Add the spicy paste to the cabbage and mix well.
- Pack and ferment: Transfer the mixture to a clean, airtight jar and press down to remove air bubbles.
- Ferment: Leave the jar at room temperature for 1-3 days, tasting daily until it reaches your desired tanginess.
Notes
This kimchi keeps well in the fridge! Feel free to double the batch and share with friends or enjoy it throughout the week. Store in a glass jar with a tight-fitting lid.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 2g
- Sodium: 480mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg