Ingredients
– 1 medium head Napa cabbage for crisp texture and base for fermentation
– 2 tablespoons Korean red pepper flakes for spicy kick and color
– 4 cloves garlic, minced for flavor and antibacterial properties
– 1 tablespoon ginger, grated for warmth and digestion aid
– 3 tablespoons fish sauce for umami and fermenting agent
– 4 stalks green onions, chopped for freshness and mild pungency
Instructions
1-While the cabbage soaks, create the kimchi paste by mixing 2 tablespoons Korean red pepper flakes, 4 minced garlic cloves, 1 tablespoon grated ginger, 3 tablespoons fish sauce, 4 chopped green onions, a bit of sugar, and rice flour paste.
2-Drain the cabbage thoroughly and rinse it to remove excess salt, then let it sit to drain completely, which helps control the final pH between 4.2 and 4.5.
3-Add the chopped green onions and mix the kimchi paste with the cabbage, tossing everything to coat evenly for thorough coverage.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 Salt vegetables twice to maintain proper salt levels and prevent spoilage.
🍚 Use rice flour paste to retain moisture and help seasoning adhere evenly.
🌡️ Control fermentation temperature carefully to influence flavor and fermentation speed.
- Prep Time: 15 minutes
- Fermentation time: 24 to 48 hours
- Category: Side Dish, Condiment
- Method: Fermentation
- Cuisine: Korean
- Diet: Gluten-Free, Vegan
Nutrition
- Serving Size: 100 grams
- Calories: 32
- Sugar: 1g
- Sodium: 700mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg