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Napa Cabbage Kimchi
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Napa Cabbage Kimchi

Korean: 배추김치

"Easy Napa Cabbage Kimchi recipe - traditional Korean fermented side dish with authentic flavors"

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Estimated Nutrition

Calories 45 kcal
Carbs 8g
Protein 2g
Fat 0.5g

Ingredients

  • Napa cabbage

    2 kg

  • Sea salt

    100g

  • Gochugaru (Korean red chili flakes)

    100g

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  • Garlic, minced

    8 cloves

  • Ginger, minced

    1 tablespoon

  • Fish sauce

    3 tablespoons

  • Sugar

    1 tablespoon

  • Green onions, chopped

    4 stalks

  • Onion, minced

    1 medium

  • Water

    2 liters

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Local Substitutes

Instead of Gochugaru

Use: Paprika + cayenne pepper (1:1 ratio)

Reason: Similar heat and color profile

Instead of Fish sauce

Use: Soy sauce or miso paste

Reason: Provides umami depth

Instead of Napa cabbage

Use: Regular green cabbage

Reason: Similar texture, slightly longer fermentation

🧑‍🍳 Cooking Instructions

  1. 1

    Cut napa cabbage into quarters lengthwise. Rinse thoroughly under running water.

  2. 2

    Create brine: dissolve salt in water. Submerge cabbage for 4-6 hours, turning occasionally.

  3. 3

    Rinse salted cabbage 3 times under fresh water. Drain completely.

  4. 4

    Mix gochugaru, minced garlic, ginger, fish sauce, and sugar in a bowl to form paste.

  5. 5

    Add chopped green onions and minced onion to the paste.

  6. 6

    Apply paste between cabbage layers, working from outermost to innermost leaves.

  7. 7

    Pack into clean glass jars, pressing down firmly to release juices.

  8. 8

    Ferment at room temperature (65-70°F) for 3-5 days, then refrigerate.

Serve in a Korean School Tray

Stainless steel compartment trays keep your meals fresh and authentic.

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