Traditional Napa Cabbage Kimchi
Fermented napa cabbage with a handcrafted paste of Korean chilies, garlic, ginger, and vegetables, achieving a spicy, complex, and tangy flavor.
60 min
Medium
Coreana
10 servings
The story behind
Kimchi is the heart of the Korean table. What fascinates me most is its transformation: how simple ingredients develop such intense depth of flavor over time. It is an artisanal process that requires patience, but the result is a vibrant condiment that elevates any dish. Maintaining the traditional technique allows us to achieve that crunchy texture and unmistakable aroma that looks professional in any presentation.
Instructions
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1Cut the cabbage into quarters and salt between every leaf. Let sit for 2 hours until soft, then rinse thoroughly with cold water.
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2Make a paste by mixing the gochugaru, garlic, ginger, fish sauce, and a bit of sugar.
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3Add green onions and shredded carrots to the paste.
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4Rub the chili mixture onto each cabbage leaf, ensuring full coverage.
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5Pack into an airtight jar, press down to remove air, and let ferment at room temperature for 1 to 3 days before refrigerating.
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