This Napa Kimchee is a refreshing and spicy fermented cabbage dish that serves as the perfect accompaniment to Korean meals or as a standalone condiment. The crisp texture of the cabbage contrasts beautifully with the pungent kick of fresh ginger, garlic, and Korean red pepper flakes. Scallions add a sharp, oniony note that brightens the overall flavor profile. Fermentation develops a complex, tangy depth that cannot be replicated by fresh preparation alone. This vegan-friendly recipe is ideal for adding a burst of flavor to rice bowls, soups, or grilled meats. It keeps well in the refrigerator, becoming more flavorful with time, making it a staple for any home cook who enjoys bold, savory sides.
Napa Kimchee (Jeff Smith, The Frugal Gourmet
Description
This Napa Kimchee is a refreshing and spicy fermented cabbage dish that serves as the perfect accompaniment to Korean meals or as a standalone condiment. The crisp texture of the cabbage contrasts beautifully with the pungent kick of fresh ginger, garlic, and Korean red pepper flakes. Scallions add a sharp, oniony note that brightens the overall flavor profile. Fermentation develops a complex, tangy depth that cannot be replicated by fresh preparation alone. This vegan-friendly recipe is ideal for adding a burst of flavor to rice bowls, soups, or grilled meats. It keeps well in the refrigerator, becoming more flavorful with time, making it a staple for any home cook who enjoys bold, savory sides.Ingredients
Directions
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Remove any limp or damaged outer leaves from the Napa cabbage.
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Quarter the cabbage lengthwise, then cut across the quarters into 1 1/2 inch-wide pieces.
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Place the cabbage pieces in a very large bowl and add the pickling salt.
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Toss the cabbage thoroughly so that the salt coats all pieces evenly.
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Let the cabbage stand for 30 minutes to draw out moisture.
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Toss the cabbage a couple of times during the resting period to ensure even salting.
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Rinse the salted cabbage thoroughly with cold water to remove excess salt.
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Drain the cabbage well, allowing it to sit in a colander for a few minutes to remove excess water.
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Return the cabbage to the bowl and toss with the finely chopped scallions.
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Pack the seasoned cabbage tightly into a large crock or covered pottery casserole.
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Add water to cover the cabbage completely, approximately 3 cups, ensuring the cabbage is submerged.
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Allow the mixture to sit at room temperature on the counter for 1 to 2 days to begin fermentation.
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Transfer the crock to the refrigerator to slow fermentation and preserve the kimchee.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 170.2kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 175622.6mg7318%
- Total Carbohydrate 39.5g14%
- Dietary Fiber 17.0g68%
- Sugars 21.8g
- Protein 8.9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
