Description
A vibrant and spicy Korean fermented cabbage dish, this easy cabbage kimchi is packed with flavor, texture, and healthy probiotics. Perfect as a side, condiment, or star ingredient.
Ingredients
Scale
- 1 large napa cabbage, chopped into 2-inch pieces
- 1/4 cup kosher salt
- 6 garlic cloves, finely minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons fish sauce
- 1/4 cup Korean red pepper flakes (gochugaru)
- 1 tablespoon sugar
- 4 scallions, cut into 1-inch pieces
- Water, as needed for soaking and rinsing
Instructions
- Chop the napa cabbage and place in a large bowl. Sprinkle with kosher salt and toss well. Let sit for 1–2 hours, tossing occasionally, until softened and water has been released.
- Rinse the cabbage thoroughly under cold water 2–3 times and drain well using a colander.
- In a separate bowl, mix garlic, ginger, fish sauce, sugar, and gochugaru into a thick paste.
- Add the scallions and spicy paste to the drained cabbage. Wear gloves and massage until every piece is well coated.
- Pack the kimchi tightly into a clean glass jar, pressing down to remove air pockets. Leave an inch of space at the top.
- Seal the jar and let ferment at room temperature for 1–2 days. Then refrigerate and allow to ferment at least 5 days before serving.
- Enjoy as a side dish, with rice, in soups, or any way you like!
Notes
- Use gloves when mixing to avoid skin irritation from chili flakes.
- Always use clean utensils when handling fermented kimchi to avoid spoilage.
- The longer it ferments, the stronger the flavor becomes.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Fermented Foods
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 1g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: kimchi, cabbage kimchi, korean side dish, easy kimchi, spicy cabbage, fermented cabbage