SECRET to making LESS Spicy AUTHENTIC Kimchi with ADDICTIVE Kimchi Juice! SMALL BATCH Kimchi Recipe

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 the root end off the napa cabbage and remove the exterior leaves.

Cut the green tip off the napa cabbage if desired for a uniform look.

Taste the yellow part of the napa cabbage to check its sweetness.

Cut the napa cabbage into strips for kimchi.

Cut the Korean radish into thick slices, discarding any brown or cloudy parts.

Cut the radish into thin strips, ensuring they are not paper thin but still somewhat thick.

Lightly wet the cabbage leaves without rinsing them, then shake off excess water.

Layer the cabbage leaves in a large mixing bowl, sprinkling coarse sea salt on each layer.

Add the radish on top of the cabbage and sprinkle additional salt over it.

Pour one cup of warm water over the cabbage and radish, mixing with hands to dissolve the salt.

Cover the mixture with a plate to press down and let it rest for one hour, checking at 30 minutes to reshuffle the leaves.

After 30 minutes, reshuffle the cabbage and radish, then cover again for another 30 minutes.

After one hour, check the cabbage; it should be wilted but still firm.

Rinse the cabbage in cold water, gently moving it around to remove excess salt.

Repeat rinsing the cabbage about three times, then let it drain in a strainer for about 10 minutes.

Taste the cabbage to ensure it is salty enough but not overly salty, rinsing again if necessary.

While the cabbage is draining, prepare the kimchi paste by blending steamed potato, ginger, garlic, onion, apple, salted fermented shrimp, cold water, and coarse sea salt until liquefied.

Add red chili peppers to the blender and blend until combined.

Equipment Needed

Spice Level:

Dietary

Allergens