Kimchi, a staple in Korean cuisine, is a famous traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. Napa or nappa cabbage is a type of Chinese cabbage become a widespread crop in Europe, the Americas and Australia. Kimchi Cabbage can be eaten it many different ways: simply with plain rice, stirred into chicken noodle soup or on steak.
- 3-4 pounds Napa cabbage
- 1/3 cup salt
- 1 1/2 cups
Korean chili powder (gochugani)
- 1/4 cup fish sauce
- 2 tbsp soy sauce
- 1/4 cup minced ginger
- 1/4 cup minced garlic
- 2 bunches scallions thinly sliced
- Cut the cabbage into quarters and then into ribbons. Toss it with the salt. Pour in cold water until it covers the cabbage.
- Leave it at room temperature overnight. The temperature shouldn’t exceed 75F.
- The following day lifts the cabbage out of the bowl and put it in another bowl. Set aside the brine.
- Make a chili paste by mixing together the Korean chili powder, fish sauce, and soy sauce. Add this to the cabbage and mix in the ginger, garlic, and scallions.
- Put the cabbage into glass containers and pour over some brine.
- Leave the containers at room temperature for a few days and then serve.