Name: Napa Cabbage Kimchi
Yield: Yield: 3 quarts
Cuisine: Korean
Ingredients: ¾ cup coarse hot pepper powder (for a spicier kimchi, mix 1 tbsp. of cayenne pepper into the hot pepper powder); 1 medium onion (about 1 cup, chopped); 2 tbsp. Red Boat fish sauce or other fish sauce without MSG and preservatives, optional; 6 cloves garlic; 2-inch piece ginger or more if desired, peeled; 2 heads Napa cabbage; ¼ cup kosher salt; 5 green onions, cut into 1-inch pieces

Preparation info

Yield:
3 quarts

Difficulty
Easy

Appears in

Can It & Ferment It

By Stephanie Thurow

Published 2017

About

The kimchi base of this recipe can be applied to cucumbers or green beans to make other variations of delicious kimchi.

Ingredients

2 heads Napa cabbage
¼ cup kosher salt
6 cloves

Method

Wash the cabbages well between each leaf with cold water. Cut each cabbage in half lengthwise and rinse again. Cut slits into the core of the cabbage so that the salt can penetrate and soften the hard core. Sprinkle salt in between each leaf and gently massage the salt into each leaf. The salt not only gives the cabbage flavor, but also tenderizes it. Once the cabbage is evenly salted, place it