Classic Napa Cabbage Kimchi Recipe

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.

Slice the cabbage into quarters lengthwise, then remove the hard cores.

Chop the cabbage into 1-inch slices.

Place the cabbage into a large bowl and add the salt.

Mix and massage the salt into the cabbage.

Cover the cabbage with water and top with a heavy plate to weigh the cabbage down. Set the cabbage aside to sit for 2 ½ hours.

Drain the water from the cabbage, then rinse five times to remove the salt water.

Allow the cabbage to sit in the colander and drain for 25 minutes.

Mix together the minced garlic, grated ginger, gochugaru, sugar, fish sauce, and water.

Place the cabbage into a large, dry bowl and add the julienned carrot, sliced scallions, and the spice paste from step 8.

Mix thoroughly with your hands until each piece of cabbage is coated with the spice paste.

Pack the kimchi mixture into two 16-ounce jars.

Press the mixture down to ensure that the brine rises to the surface and covers the cabbage. Leave a 1-inch air gap at the top of each jar.

Let the kimchi ferment for three days at room temperature and away from sunlight.

Open the kimchi daily, and use a clean spoon to press the cabbage back down under the brine. Bubbles should have formed around the cabbage, which means it has fermented nicely.

Place the kimchi in the fridge for two days to allow the flavors to further develop, then enjoy.

Cooking Techniques

Spice Level:

Dietary

Allergens