Side
Homemade Napa Cabbage Kimchi
1 h 30 minServes 8Nutri-Score B€€
B
1 h 30 min
1 h 30 minHomemade Napa Cabbage Kimchi
what you need
Ingredients
napa cabbage (cut into bite-sized pieces)Produce1 piece
coarse saltSpices60 g
waterOther500 ml
garlic (peeled)Produce6 pieces
ginger (peeled)Produce20 g
onion (peeled, quartered)Produce1 piece
fish saucePantry45 ml- gochugaru (Korean chili flakes)Spices60 g
sugarPantry20 g
rice flourGrains20 g- daikon radish (julienned)Produce200 g
carrot (julienned)Produce1 piece
spring onion (cut into pieces)Produce4 pieces
per serving
Nutrition
48kcal
- Carbs
- 10 g
- Proteins
- 2 g
- Fat
- 0 g
what you’ll use
Tools
Mixing bowl ×2
Colander
Blender
Saucepan
Kitchen scale
step by step
Method
- Step 1
Salt the cabbage
- Cut the napa cabbage into bite-sized pieces and place in a large bowl.
- Dissolve the coarse salt in the water and pour over the cabbage.
- Toss well so every piece is coated, then let it sit until the leaves soften and bend without breaking.
- Step 2
Rinse and drain
- Rinse the cabbage under cold water, changing the water a couple of times.
- Drain well in a colander and squeeze out excess liquid.
- Step 3
Make the rice flour paste
- Bring a small amount of water to a simmer in a saucepan.
- Whisk in the rice flour and sugar and cook until slightly thickened, then let it cool completely.
- Step 4
Blend the kimchi paste
- Blend the garlic, ginger, onion and fish sauce until smooth.
- Add the gochugaru and the cooled rice flour paste and blend into a thick red paste.
- Step 5
Mix the vegetables
- Add the julienned daikon radish, carrot and spring onion to the drained cabbage.
- Pour the kimchi paste over and mix thoroughly, ideally with gloves, until everything is evenly coated.
- Step 6
Pack and ferment
- Pack the kimchi tightly into clean jars, pressing down to remove air pockets.
- Leave at room temperature to start fermenting, then store in the fridge.