Easy Napa Cabbage Kimchi

Name: Easy Napa Cabbage Kimchi
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Asian, Korean
Ingredients: Napa cabbage 7.5 lbs; Kosher or coarse sea salt 0.75 cup; Water 2 cups; Glutinous rice flour 3 Tbsps; Sugar 2 Tbsps; Garlic 0.75 cup; Onion 1 cup; Ginger 1 Tbsp; Fish sauce or soy sauce 0.5 cup; Salted shrimps 0.25 cup; Korean hot pepper flakes 1.5 cups (less if you prefer mild); Korean radish, thinly sliced 2 cups; Green onions, chopped 1.5 cup; Garlic chives, chopped 1.5 cup

13 steps

Prep:1h 30minCook:30min

Kimchi Series Part 3. Easy Napa Cabbage Kimchi! This is a classic and you’ve got to save this one. Nothing beats homemade kimchi and this recipe is easy to follow and fool-proof! Kimchi is trending for good reasons: it’s delicious, easy to pair with your favorite foods, healthy (full of nutrients) and healing ( full of living prebiotics and probiotics). Enjoy!

Updated at: Thu, 17 Aug 2023 06:35:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories52.4 kcal (3%)

Total Fat0.7 g (1%)

Carbs10.3 g (4%)

Sugars3.8 g (4%)

Protein3.2 g (6%)

Sodium4188.4 mg (209%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

7.5 lbsNapa cabbage

¾ cupkosher sea salt

or coarse

Instructions

Step 1

Cut napa cabbage in quarters, discard core, then cut into bite-size.

Step 2

Give it a light wash and drain.

Step 3

Add salt and mix. Let sit for 90 minutes, turning every 30.

Step 4

Cabbage will release water. Rinse and drain with cold water 3 times.

Step 5

In a sauce pan, combine water and glutinous rice flour.

Step 6

Bring to a boil. Simmer for 5 minutes, stirring frequently.

Step 7

Add sugar. Remove from heat. Stir to dissolve, about 1 minute. Let cool completely.

Step 8

In blender jar, add garlic, onion, ginger, fish sauce and salted shrimps. Blend till smooth.

Step 9

Combine cabbage, seasoning, rice slurry, Korean hot pepper flakes, radish, green onions and garlic chives. Mix well.

Step 10

Pack kimchi tightly in a food safe container, press down to remove as much air as possible. Leave a little space on top. Close the lid.

Step 11

It’s ready to eat right away. Or you can let sit and ferment in room temperature for 1 -2 days (depending on the temperature and how sour you prefer) then store in the fridge.

Step 12

Cabbage will release liquid and if left in room temperature, you will see bubbles in the first few days. It’s the sign of successful fermentation. You may or may not need to burp the jar (open the lid quickly and close again) to release excess gas. Press down kimchi to make sure every piece is immersed in liquid before storing in the fridge.