Ingredients
– 1 medium head Napa cabbage The base vegetable for fermentation, providing crunch and body.
– 1/4 cup Korean red pepper flakes (Gochugaru) Adds characteristic spice and color, essential for the seasoning paste.
– 4 cloves Garlic, minced Enhances flavor and offers antibacterial properties during fermentation.
– 1 inch Ginger, minced Contributes warmth and depth to the overall taste.
– 2 tablespoons Fish sauce Provides umami and aids in the fermentation process (or use salted seafood like shrimp, anchovies, or oysters).
– 1/4 cup Salt Preserves and draws moisture out of the cabbage, typically at 15% for 3-7 hours as an alternative method.
– Scallions Included in the seasoning paste to add freshness; quantity as needed based on preference.
– Sugar A small amount to balance flavors in the paste; exact measure not specified, but use sparingly.
– Rice flour paste Sometimes added to help bind moisture; prepare as needed for the recipe.
– shrimp as a salted seafood alternative to fish sauce
– anchovies as a salted seafood alternative to fish sauce
– oysters as a salted seafood alternative to fish sauce
– soy sauce Replace fish sauce to maintain umami without animal products
– tamari Replace fish sauce to maintain umami without animal products; opt for gluten-free tamari to ensure the dish fits dietary restrictions
Instructions
1-Cut the napa cabbage into quarters and soak in salted water for 2 hours to soften and reduce bitterness.
2-Rinse the cabbage thoroughly to remove excess salt and drain well, ensuring no residual water remains.
3-In a bowl, combine Korean red pepper flakes, minced garlic, minced ginger, fish sauce, scallions, a small amount of sugar, and rice flour paste to form the seasoning mixture.
4-Massage the paste evenly onto each cabbage leaf for thorough coating, incorporating all elements like salted seafood for added depth.
5-Pack the coated cabbage tightly into a clean jar, pressing down to eliminate air pockets and encourage fermentation.
6-Seal the container and leave it at room temperature for 1-2 days, then move to a cooler spot; remember to burp the jar daily to release gases.
7-After the initial fermentation, refrigerate to control sourness and texture, allowing flavors from beneficial bacteria to fully develop.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥢 Salt the cabbage twice for better texture – first with coarse salt, then rinse and salt again lightly before seasoning
🌡️ Fermentation temperature affects taste – warmer temperatures (70-75°F) create faster fermentation and more sour flavor
🥄 Use clean utensils every time to prevent contamination and extend shelf life of your kimchi
- Prep Time: 8 hours
- Fermentation Time: 1-5 days
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
- Diet: Vegetarian (with fish sauce substitution)
Nutrition
- Serving Size: 100 grams
- Calories: 25
- Sugar: 2
- Sodium: 450
- Fat: 0.5
- Saturated Fat: 0
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 2
- Cholesterol: 0