Description
A quick and easy Napa cabbage kimchi bursting with flavor, perfect for adding a punch to meals or enjoying as a snack.
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 Napa cabbage by washing it under cold water and chopping it into large pieces.
- Salting: In a large bowl, sprinkle sea salt over the cabbage and massage it into the leaves. Let sit for 30 minutes.
- Make the spicy paste by mixing sugar, gochugaru, minced garlic, and grated ginger in a separate bowl.
- Combine: Rinse the cabbage to wash off excess salt, squeeze out water, then mix in the spicy paste.
- Pack the kimchi mixture into an airtight jar, pressing down to remove air bubbles.
- Ferment: Leave at room temperature for 1 to 3 days, tasting daily, then refrigerate to enjoy.
Notes
Kimchi tastes even better after a week in the fridge. Experiment with adding other vegetables or fruits for variations.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 1g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg