Kimchi Cabbage

Kimchi Cabbage

Napa cabbage Kimchi. It is a traditional recipe Korean Kimchi.




  1. Cut the cabbage into quarters and then into ribbons. Toss it with the salt. Pour in cold water until it covers the cabbage.
  2. Leave it at room temperature overnight. The temperature shouldn’t exceed 75F.
  3. The following day lifts the cabbage out of the bowl and put it in another bowl. Set aside the brine.
  4. 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.
  5. Put the cabbage into glass containers and pour over some brine.
  6. Leave the containers at room temperature for a few days and then serve.