늦장 [김장김치] 맛있게 담그는 법(완성편)_ 김장김치 버무리기(Kimjang Kimchi)

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide umami flavor while being lower in calories.

Korean red pepper flakes

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne offers heat with fewer calories, while paprika is budget-friendly.

Cut the napa cabbage into quarters and remove the core.

Sprinkle salt between the leaves and let it sit for a few hours to wilt.

Rinse the cabbage thoroughly to remove excess salt.

In a bowl, mix garlic, ginger, fish sauce, sugar, and Korean red pepper flakes to create a paste.

Add the chopped radish and green onions to the paste and mix well.

Combine the cabbage with the paste, ensuring all leaves are coated.

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

Seal the jar and let it ferment at room temperature for 1-5 days, depending on desired sourness.

Refrigerate to slow fermentation and enjoy your kimchi!

Cooking Techniques

Spice Level:

Allergens