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Napa Kimchee (Jeff Smith, The Frugal Gourmet

Napa Kimchee (Jeff Smith~ the Frugal Gourmet recipe image
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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 170.2
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 6 pound Napa cabbage
  • 3/4 cup Korean pickling salt or
  • 8 Scallions, finely chopped
Directions
  1. 1
    Remove any limp or damaged outer leaves from the Napa cabbage.
  2. 2
    Quarter the cabbage lengthwise, then cut across the quarters into 1 1/2 inch-wide pieces.
  3. 3
    Place the cabbage pieces in a very large bowl and add the pickling salt.
  4. 4
    Toss the cabbage thoroughly so that the salt coats all pieces evenly.
  5. 5
    Let the cabbage stand for 30 minutes to draw out moisture.
  6. 6
    Toss the cabbage a couple of times during the resting period to ensure even salting.
  7. 7
    Rinse the salted cabbage thoroughly with cold water to remove excess salt.
  8. 8
    Drain the cabbage well, allowing it to sit in a colander for a few minutes to remove excess water.
  9. 9
    Return the cabbage to the bowl and toss with the finely chopped scallions.
  10. 10
    Pack the seasoned cabbage tightly into a large crock or covered pottery casserole.
  11. 11
    Add water to cover the cabbage completely, approximately 3 cups, ensuring the cabbage is submerged.
  12. 12
    Allow the mixture to sit at room temperature on the counter for 1 to 2 days to begin fermentation.
  13. 13
    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.

Keywords: kimchi, napa cabbage, korean, fermented, spicy, vegan, garlic, ginger, scallions, red pepper flakes, side dish, preserved, crunchy, umami, homemade
Read it online: https://www.chefs-mate.com/recipe/napa-kimchee-jeff-smith-the-frugal-gourmet-2/