Ingredients
Napa cabbage, sliced into 2 inch pieces
Coarse sea salt or kosher salt
Sugar, a touch
Scallions
Fresh ginger and garlic
Korean red pepper powder (kochukaru or gochugaru)
Fish sauce
Dried shrimp (saeujeot)
Instructions
1-Cut the cabbage: Cut the napa cabbage in half lengthwise, then slice crosswise into 2-inch pieces, discarding the tough root end.
2-Salt and soak the cabbage: Toss the cabbage with coarse sea salt, cover with cold water, and let sit 12–24 hours; then drain, rinse, and gently squeeze out excess water.
3-Add remaining ingredients: Combine scallions, gochugaru, fish sauce, minced ginger, minced garlic, dried shrimp, and sugar; toss with the drained cabbage until evenly coated.
4-Ferment: Pack tightly into a clean glass jar, press down until brine covers cabbage, seal, and ferment at 50–70°F for 24 hours, burping daily; refrigerate at least 48 hours (best after 1 week) and use within 1 month.
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
🫙 Always use glass or food-grade stainless steel for fermenting; plastic can absorb odors and affect the taste.
⏳ The best flavor develops after about 1 week of refrigeration, so plan ahead for the most complex taste.
🥕 Customize with optional add-ins like daikon radish matchsticks, shredded carrots, or extra garlic cloves for added texture and sweetness.
- Prep Time: 30 minutes
- Fermentation & Resting Time: 3 days
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 2g
- Sodium: 320mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg