My husband prefers traditional kimchi but I made the short cut version instead

napa cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more nutritious, while green cabbage is often less expensive.

fish sauce

💰Cheaper: soy sauce

Soy sauce is a budget-friendly alternative for a vegetarian option.

Cut your Napa cabbage into quarters. Cut the core off your Napa cabbage (discard this). Then cut your Napa cabbage about 1-1.5 inches wide. Wash under cold water to get it clean.

Sprinkle 1/2 cup sea salt all over your cabbage, mix, sprinkle another 1/2 cup sea salt and 1 cup of water all over your cabbage. Mix again. Allow this to sit for 30 mins to draw out moisture.

After 30 minutes, thoroughly rinse 2-3 times under cold water. On the last round, make sure to squeeze out any excess liquid.

During the 30 minutes of letting your cabbage draw out moisture, mix together all of your ingredients listed under KIMCHI PASTE.

Combine your Napa cabbage with KIMCHI PASTE. Mix well, store in an airtight container at room temp for a couple of hours and then move to the fridge. Don’t forget to “burp” your kimchi.

Spice Level:

Dietary

Allergens