Follow these steps for perfect results
napa cabbage
shredded
salt
scallions
sliced
garlic cloves
minced
ginger root
ginger powder
chili pepper dried ground
sugar
Shred the napa cabbage into 2-inch strips.
In a large bowl, mix the shredded cabbage with 3 tablespoons of salt.
Let the salted cabbage stand for 30 minutes to soften.
Wash the salted cabbage thoroughly to remove excess salt and drain well.
Slice the scallions into approximately 1-inch pieces.
Mince the garlic cloves.
Grate or finely chop the ginger root.
In a large bowl, combine the drained cabbage, sliced scallions, minced garlic, grated ginger, ginger powder, dried ground chili pepper, sugar, and the remaining salt (if any).
Thoroughly mix all the ingredients together, ensuring the cabbage is evenly coated with the chili paste.
Pack the kimchi mixture tightly into a clean crock or glass jar.
Leave some headspace at the top of the container.
Place the container in a cool, dark location (room temperature or slightly cooler) for three to four days to allow fermentation to occur.
After the fermentation period, store the kimchi in the refrigerator to slow down the fermentation process and preserve its flavor.
Expert advice for the best results
Use fresh, high-quality ingredients for the best flavor.
Adjust the amount of chili pepper to your desired spice level.
Ensure the crock or glass jar is clean to prevent unwanted bacteria growth.
Everything you need to know before you start
15 minutes
Can be made days in advance
Serve in a small bowl as a side dish.
Serve as a side dish with Korean BBQ.
Add to soups and stews for added flavor.
Use as a topping for burgers and tacos.
Traditional Korean rice wine
Refreshing and pairs well with spicy food
Discover the story behind this recipe
A staple food in Korean cuisine, representing family and tradition.
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