Korean Napa Cabbage Kimchi
The key to making a perfect kimchi dish is to avoid unnecessary haste - the fermentation process takes time but eventually you will enjoy spicy and delicious classic Korean napa cabbage kimchi! Tips: If you like spicy food, you can use up to 5 tablespoons of Korean red pepper flakes.
30 min + standing + 10 min
1 medium head napa cabbage - 2 pounds, sliced into 2-inch-wide strips
Sea salt - 1/4 cup
Spring water
Garlic - 6 cloves, grated
Ginger - 1 tsp, grated
Sugar - 1 tsp
Korean red pepper flakes - 3 1/2 tbsps
Daikon or Korean radish - 8 ounces, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces
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