아삭하고 시원하게! 복잡함은 빼고, 쉽게 끝내는 3포기 김치 대성공🥇

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is vegetarian and more widely available.

Korean red pepper flakes

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika offers a similar flavor profile.

napa cabbage

🥗Healthier: green cabbage

💰Cheaper: green cabbage

Green cabbage is more accessible and affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

Cut napa cabbage into quarters and remove the core.

Sprinkle salt between the leaves and let sit for 1-2 hours until wilted.

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

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

Add chopped scallions and julienned carrots to the paste and mix well.

Coat the cabbage thoroughly with the spice mixture, ensuring all leaves are covered.

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

Seal the jar and let it ferment at room temperature for 1-2 days, then refrigerate.

Taste the kimchi after a day or two and adjust fermentation time to your preference.

Serve chilled or at room temperature as a side dish.

Cooking Techniques

Spice Level: