How To Make Napa Cabbage Kimchi or Sauerkraut (ናፓ ካውሎ ኪምቺ)

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt can enhance flavor without added cost.

Korean chili flakes

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor, while cayenne is often more affordable.

napa cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is similar in texture, while green cabbage is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness, while agave syrup can be more cost-effective.

Cut napa cabbage into quarters and remove the core.

Sprinkle salt between the leaves and let sit for 2 hours to wilt.

Rinse the cabbage under cold water and drain well.

Combine Korean chili flakes, minced garlic, grated ginger, fish sauce, and sugar in a bowl.

Mix until a paste forms, adjusting spice level as desired.

Add chopped scallions, julienned carrots, and diced apple to the paste.

Stir to combine all ingredients evenly.

Spread the paste between the cabbage leaves, ensuring even coverage.

Pack the cabbage tightly into a clean jar, leaving some space at the top.

Seal the jar and let it ferment at room temperature for 1-3 days, depending on desired sourness.

Check daily and refrigerate once it reaches preferred taste.

Serve as a side dish with rice or as part of a larger meal.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens