+

Easy Napa Cabbage Kimchi (Kimchee)

Easy Napa Cabbage Kimchi (Kimchee)

Ingredients (11)

  • 1 (2-pound) napa cabbage
  • 1/2 cup kosher salt
  • About 12 cups cold water, plus more as needed
  • 8 ounces daikon radish, peeled and cut into 2-inch matchsticks
  • 4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
  • 1/3 cup Korean red pepper powder
  • 1/4 cup fish sauce
  • 1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
  • 1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
  • 2 teaspoons Korean salted shrimp, minced
  • 1 1/2 teaspoons granulated sugar
Try Amazon Fresh
Nutritional Information
  • Calories64
  • Fat1.43g
  • Saturated fat0.24g
  • Trans fat0g
  • Carbs11.78g
  • Fiber4.96g
  • Sugar5.03g
  • Protein4.58g
  • Cholesterol2.27mg
  • Sodium1626.27mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish (but check out other types of kimchi). In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts, with braised short ribs, or in Korean tofu soup. The versatility of kimchi makes it great to use in everyday cooking, and the fermentation makes it a powerful probiotic.

Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it.

What to buy: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference.

Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.

Special equipment: You will need a clean 2-quart or 2-liter glass jar with a tightfitting lid to hold the kimchi while it ferments. Do not use plastic, as the odors from the kimchi can be hard to remove from plastic.

  • What to buy

    2 Quart Wide-Mouth Glass Ball Canning Jar, $10.99 on Amazon

    Non-reactive glass jars are perfect for preserving quick pickles, syrups, sauces, jams, and more. The wide mouth makes packing the jar easier, and a tight seal ensures your food stays fresh.

    See It ›

Instructions

  1. 1Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
  2. 2Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
  3. 3Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.
Easy Napa Cabbage Kimchi (Kimchee)
Load Comments

Recommended from Chowhound

These Christmas Cookie Cutters Are Festive AF
Shop

These Christmas Cookie Cutters Are Festive AF

by Jen Wheeler | Christmas cookies come in all shapes, sizes, flavors, and guises, but cut-out sugar cookies are some...

How to Pull Off a Perfect Holiday Brunch Potluck
Entertaining

How to Pull Off a Perfect Holiday Brunch Potluck

by Amy Sowder | There are lots of festive ways to pull off a holiday party, but a brunch can be especially nice since...

Chowhound Gift Guide 2019: Decanters for Every Occasion
Shop

Chowhound Gift Guide 2019: Decanters for Every Occasion

by Pamela Vachon | Decanters for your wine or whiskey this season help to elevate mere libations into occasions. More...