Description
A spicy, tangy, and umami-rich fermented napa cabbage dish, a staple in Korean cuisine with deep probiotic benefits.
Ingredients
Units
Scale
For the Cabbage:
- 1 large napa cabbage, cut in half
- 1/4 cup coarse sea salt
- 4 cups water
For the Kimchi Paste:
- 1/2 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce (or soy sauce for vegan)
- 1 tablespoon sugar
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 green onions, chopped
- 1/2 cup daikon radish, julienned (optional)
Instructions
- Dissolve sea salt in water and soak napa cabbage for 2-4 hours until softened. Rinse thoroughly and drain.
- In a bowl, mix gochugaru, fish sauce, sugar, ginger, garlic, onion, and green onions to create a thick paste.
- Spread the kimchi paste between each layer of napa cabbage leaves, ensuring even coating.
- Place the coated cabbage in an airtight container, pressing down to remove air pockets.
- Let it ferment at room temperature for 1-2 days, then store in the fridge for at least a week before serving.
Notes
- Fermentation time varies based on temperature; longer fermentation develops deeper flavors.
- Use gloves when handling gochugaru to avoid skin irritation.
- Serve as a side dish, in stews, or with rice for a classic Korean meal.
