By Elissa Wa
Chop the Napa cabbage into quarters and remove the core.
Sprinkle salt over the cabbage and let it sit for 1-2 hours to wilt.
Rinse the cabbage thoroughly to remove excess salt.
In a bowl, combine the garlic, ginger, fish sauce, sugar, and Korean red pepper flakes to create the seasoning paste.
Mix the seasoning paste with the chopped cabbage, radish, and green onions until well coated.
Pack the mixture tightly into a clean jar, leaving some space at the top for fermentation.
Seal the jar and let it sit at room temperature for 1-5 days to ferment, tasting daily until desired flavor is reached.
Once fermented, store the kimchi in the refrigerator.
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By Elissa Wa
This recipe is ready in 150 and features Napa cabbage, Korean radish, Green onions and other delicious ingredients. Contains 450 calories total.
Chop the Napa cabbage into quarters and remove the core.
Sprinkle salt over the cabbage and let it sit for 1-2 hours to wilt.
Rinse the cabbage thoroughly to remove excess salt.
In a bowl, combine the garlic, ginger, fish sauce, sugar, and Korean red pepper flakes to create the seasoning paste.
Mix the seasoning paste with the chopped cabbage, radish, and green onions until well coated.
Pack the mixture tightly into a clean jar, leaving some space at the top for fermentation.
Seal the jar and let it sit at room temperature for 1-5 days to ferment, tasting daily until desired flavor is reached.
Once fermented, store the kimchi in the refrigerator.
Calories per Serving: 450
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