Fermented Napa Cabbage Kimchi

Fermented Napa Cabbage Kimchi, a traditional Korean dish that’s both spicy and tangy. This non-vegetarian recipe is perfect for those who love a kick in their meals and is made with simple ingredients, including fish sauce and gochugaru. Ideal for enhancing stir-fries, fried rice, or as a side dish, this kimchi is not only delicious but also packed with probiotics for gut health.

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Recipe Collection: Appetizer

Serving Size: 56

Cooking Time: 0 (Preparation and fermentation time only)

Overview

Kimchi is a traditional Korean dish made with fermented vegetables, primarily napa cabbage. Known for its spicy, tangy, and slightly sweet flavor, kimchi is a staple in Korean cuisine and can be used in a variety of dishes such as stir-fries and fried rice. This homemade kimchi recipe is easy to follow and results in a delicious, bold-flavored condiment that can be stored for up to a month.

Diet Type

Non-Vegetarian

Allergies

Fish

Cuisine

Korean

Ingredients

• 2 Whole heads napa cabbage
• 1.25 Cups coarse sea salt
• 1 Tablespoon fish sauce
• 5 Whole green onions, minced
• 0.5 Small white onion, minced
• 2 Cloves garlic, minced
• 2 Tablespoons white sugar
• 1 Teaspoon ground ginger
• 5 Tablespoons gochugaru (Korean chili powder)

Steps

1. Cut the napa cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inches square. Place the cabbage pieces into large resealable bags.
2. Sprinkle the coarse sea salt evenly over the cabbage leaves to coat. Use your hands to rub the salt into the cabbage. Seal the bags and leave them at room temperature for 6 hours.
3. Rinse the cabbage leaves under cold water 2 to 3 times to remove most of the salt. Drain and squeeze out any excess liquid.
4. Place the rinsed cabbage in a large container with a tight-fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar, and ginger.
5. Sprinkle the gochugaru over the mixture. Wear plastic gloves to protect your hands and rub the chili powder into the cabbage leaves until evenly coated.
6. Seal the container and set it in a cool, dry place. Leave it undisturbed for 4 days to ferment.
7. Refrigerate the kimchi before serving. Store it in the refrigerator for up to 1 month.

Enjoy this spicy and tangy kimchi as a side dish or a flavorful addition to your favorite meals!