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Quick Spicy Napa Cabbage Kimchi Recipe

Name: Quick Spicy Napa Cabbage Kimchi
Prep time: 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 Napa cabbage, cut into bite-sized pieces; 40 ml soy sauce; 40 ml fish sauce; 60 ml pear juice; 40 g fresh ginger, minced; 4 cloves of garlic, minced; 2 tbsp gochugaru (Korean red pepper flakes); 1 tbsp sea salt; 1 tsp sugar; 1 medium carrot, julienned

Stashcook

This is a spicy, tangy dish made with Napa cabbage. You mix it with garlic, ginger, and special sauces to make it taste really good. It sits for a few days to get all the flavors just right. It's a fun food from Korea!

Ingredients

1 Napa cabbage, cut into bite-sized pieces

40 ml soy sauce

40 ml fish sauce

60 ml pear juice

40 g fresh ginger, minced

4 cloves of garlic, minced

2 tbsp gochugaru (Korean red pepper flakes)

1 tbsp sea salt

1 tsp sugar

1 medium carrot, julienned

Method

Trim any tough or discolored outer leaves from the Napa cabbage. Cut the cabbage into bite-sized pieces and place them in a large bowl.

Sprinkle the cabbage with 1 tbsp of sea salt and 1 tsp of sugar, then massage it with your hands until it starts to soften and release liquid, about 5 minutes. Let it sit for 20 minutes.

In the meantime, prepare the spice paste by combining the minced garlic, minced ginger, gochugaru, soy sauce, fish sauce, and pear juice in a bowl. Stir well until the sugar dissolves.

Add the julienned carrot to the spice paste and mix thoroughly.

After the cabbage has sat for 20 minutes, rinse it under cold water and squeeze out the excess liquid.

Combine the cabbage with the spice paste and carrot mixture, ensuring each piece of cabbage is well coated.

Pack the cabbage mixture into a glass jar, pressing it down so the liquid rises above the cabbage. Leave about an inch of space at the top.

Seal the jar and let it sit at room temperature for 2 days, opening daily to 'burp' the jar and release any built-up gases.

Check the kimchi after 2 days; if it has reached your desired level of fermentation, transfer it to the refrigerator. If not, let it ferment for another day or two, tasting daily.

Once refrigerated, the kimchi will keep for several weeks, ready to be enjoyed as a flavorful side dish.

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