지혜로운 영자씨는 백김치를 이렇게 담가요~😍 두고두고 써먹는 보물같은 레시피

fish sauce

🥗Healthier: soy sauce

💰Cheaper: miso

Soy sauce provides umami flavor without fish allergens.

napa cabbage

🥗Healthier: green cabbage

💰Cheaper: savoy cabbage

Green cabbage is more accessible and still crunchy.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

apple

🥗Healthier: pear

💰Cheaper: banana

Pear offers similar sweetness and moisture.

Prepare napa cabbage by cutting it into quarters and removing the core.

Sprinkle salt evenly on the cabbage and let it sit for 2 hours, turning occasionally.

Rinse the cabbage under cold water to remove excess salt and drain well.

In a pot, combine water and rice flour over medium heat, stirring until thickened, about 5 minutes.

Let the rice flour mixture cool to room temperature.

In a large bowl, mix the cooled rice flour mixture with minced garlic, ginger, and sugar until well combined.

Add julienned radish, carrot, and chopped green onion to the mixture, stirring to coat evenly.

Incorporate fish sauce (or alternative) into the vegetable mixture, mixing thoroughly.

Layer the cabbage and vegetable mixture in a clean jar, pressing down to eliminate air pockets.

Add enough water to cover the vegetables, leaving some space at the top of the jar.

Seal the jar and let it ferment at room temperature for 1-3 days, checking daily for taste.

Once fermented to your liking, refrigerate the kimchi to slow fermentation.

Cooking Techniques

Spice Level:

Allergens