Quick homemade napa cabbage kimchi
Korean cuisine · Yeung Man Cooking · ♥ 4.7K likes · 73.3K views · 8 min video
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Read about napa cabbage in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 piece garlic
- 500 g napa cabbage
Halve the napa cabbage, remove the core, and chop into large bite-sized pieces.
Sprinkle over the salt, toss gently, spread out and let sit about 25 minutes.
- 2 tbsp salt
- 5–6 whole radishes
Quarter the radishes; peel the lobak and cut into small bite-sized cubes.
- 300 g lobak
- ginger
- 1½ tsp salt
- 1 tbsp cane sugar
- 2 tbsp pre-cooked rice
- ½ cup water
- gochugaru
Blend the garlic, ginger, salt, cane sugar, cooked rice, water and gochugaru on high about 20 seconds to a paste, adding splashes of water if it has trouble blending.
Return the cabbage to the bowl, rinse and drain; add the radishes, lobak and pepper paste and mix well wearing gloves.
Mixing and jarring
Pack into clean glass jars without overstuffing, leaving a few inches of space; tighten the lids very lightly.
Leave at room temperature five days, optionally a day or two more, then refrigerate to slow fermentation; keeps one to two weeks.