Description
A quick and easy recipe for vibrant Napa Cabbage Kimchi 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: Start by washing the Napa cabbage under cold water. Once cleaned, chop it into large pieces.
- Salting: In a large bowl, sprinkle the sea salt evenly over the cabbage. Gently massage the salt into the cabbage leaves, ensuring each piece is well coated. 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 thick paste.
- Combine: After 30 minutes, rinse the cabbage under cold water to wash off excess salt. Squeeze out any remaining water, then add the spicy paste and mix thoroughly.
- Pack and ferment: Transfer kimchi into a clean jar. Press down firmly to remove air bubbles and leave space at the top.
- Ferment: Place jar at room temperature for 1-3 days, tasting daily until desired tanginess is reached.
Notes
Kimchi can be prepared in advance and will improve in flavor over time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 2g
- Sodium: 550mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg