Napa Cabbage Kimchi – a delicious recipe with cabbage, coarse salt, gingerroot, red pepper, sugar, garlic juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1.
2
Coarsely chop the cabbage into 1-inch pieces.
3
Place in a container.
4
Dissolve 3/4 cup of salt in 2 cups of water and pour over the cabbage.
5
Use your hand to mix it in evenly.
6
Cover and let it pickle for 3 hours.
7
Toss and turn over and pickle it for 3 more hours.
8
Strain the cabbage and discard the salt water.
9
2.
10
In a mixing bowl, combine all the seasonings and mix.
11
Add the scallion last.
12
Let it sit for 10 minutes.
13
Distribute the seasoning on the cabbage and blend in using your hands.
14
3.
15
Tightly pack the cabbage in a gallon-size jar.
16
Cover the surface with plastic wrap and press down to get rid of air pockets.
17
Store at 70 degrees for 24 hours to ferment.
18
Chill before serving.
89
kcal
Calories
20
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 pounds napa cabbage, 3/4 cup coarse salt, 1 teaspoon finely minced gingerroot, 1 cup red pepper powder, and more.
Yes, Napa Cabbage Kimchi falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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