How to Make Korean Napa Cabbage Kimchi

• 1

  Prepare Napa Cabbage

  Wash the napa cabbage thoroughly after separating each leaf.

  Then, place each cabbage leaf in a basin and sprinkle salt evenly on each leaf, ensuring that each leaf is coated with rock salt.

  Next, let the cabbage rest and marinate for 6 hours until softened. Then, remove the cabbage and rinse thoroughly to remove all the salt.

  Tip: To ensure the kimchi has just the right saltiness, rinse it with water after salting.

  

• 2

  Prepare the Remaining Ingredients

  After washing the scallions, cut them into sections about the length of a finger joint, then split each section in half.

  Wash the garlic chives and cut them into bite-sized pieces, the same length as the scallions.

  Peel the garlic and blend it in a blender at high speed until smooth. Then, scoop it into a bowl.

  Next, add 8 tablespoons of sugar, 3 tablespoons of fish sauce, and 5 tablespoons of Korean chili powder to the blended garlic. Mix well until all ingredients are combined.

• 3

  Salt the Napa Cabbage

  After rinsing the napa cabbage, squeeze out excess water. Then, add the napa cabbage, scallions, garlic chives, and kimchi sauce mixture to a basin.

  Mix all ingredients well until combined. Then, transfer to a glass jar, seal tightly, and refrigerate for 3 days before serving.

  Tips:

  • To keep the kimchi fresh and crispy, squeeze out as much water as possible.
  • If you want the kimchi to ferment faster, leave the jar in a cool, dry place away from direct sunlight for 1-2 days after filling it.
  • The fermentation speed of kimchi depends on the temperature. The hotter the temperature, the faster the kimchi ferments.

• 4

  Finished Product

  The finished Korean Napa Cabbage Kimchi will have a beautiful red color. The sour, spicy, and crispy flavor is often enjoyed with family meals or as a hot pot ingredient, and it is very delicious and appetizing.