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Napa Cabbage Kimchi

Napa Cabbage Kimchi is one of my favorite side dishes.  When i was pregnant I ate napa kimchi daily – it was my craving.  This recipe is so easy and the kimchi is delicious.  I used to live in South Korea for 5 years so i know my kimchi and the store brought kimchi in a jar is not very good.  There are a few good ones i have found at farmers markets that are excellent and also some asian grocery stores make their own too that are sometimes good.

This recipe makes really good kimchi, it is spicy, so if you dont want spicy i recommend removing the green onion and doing less Korean Red pepper flakes.  You can also do this kimchi without any redpepper flakes at all, then you are making white kimchi, whihc is also really good but not spicy at all.

Why is kimchi so good for you? The good bacteria may improve digestion, boost immunity, promote a healthy weight and just simply create good gut bacteria.  Your gut bacteria is linked to your health.  Eating foods packed with probiotics—good bacteria—is one way to boost up your gut health. Fermented foods, like yogurt and kimchi, are rich in probiotics.

One of my favorite things to eat with kimchi is Korean Bulgogi or also called Korean BBQ.


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Print Recipe

Napa Cabbage Kimchi

Yield: About 6 cups

Prep Time: 3 hours

Cook Time: 3-5 days


1 Napa Cabbage, cut into 2 inch strips
1/4-1/2 cup kosher salt
2 tbsp garlic minced
2 tbsp ginger minced
1 tsp sugar (optional)
3 tbsp fish sauce (you could also use water)
4 tbsp Korean Red pepper flakes
1 large daikon Radish, peeled and cut into 1 inch matchsticks
2 bunches green onions, cut into 1-inch pieces


Place cabbage in a large bowl and sprinkle with salt.  Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.

Discard water after 1-2 hours.  Rinse the cabbage 2-3 times in the sink until salt is removed (otherwise the kimchi will be too salty) and allow  to drain in a colander for another 15-20 minutes.

Combine cabbage with remaining ingredients and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture.

Once combined, place mixture in a jar pressing down and packaging tightly, so that the mixture is submerged in it own liquid. Place top on jar and allow to sit at room temperature for 2-5 days (I recommend 3). place jar on a plate since the mixture may bubble over while fermenting.

Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged in its own juice. You can taste a sample each day to decide if the level of fermentation is to your liking.

After 2-5 days of fermentation, refrigerate the kimchi and begin eating.  Surprisingly the kimchi is still best after sitting for another week or so in the refrigerator.

The post Napa Cabbage Kimchi appeared first on Carrots and Spice.

This post first appeared on Delishhh - Food Blog - Global Recipes & Tasty Idea, please read the originial post: here

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Napa Cabbage Kimchi


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