This Napa Kimchee offers a mild, approachable introduction to fermented vegetables, perfect for those new to Korean cuisine or preferring less heat. The crisp Napa cabbage is salted to draw out moisture, then combined with aromatic garlic, sweet candied ginger, and fresh scallions. The result is a crunchy, tangy relish that brightens any meal. Its an excellent side dish for grilled meats, rice bowls, or stir-fries. Simple to prepare with pantry staples, this recipe yields a refreshing, probiotic-rich condiment that improves with time. Store in the fridge for lasting freshness and enjoy as a zesty addition to your favorite dishes.
Napa Kimchee (Jeff Smith, The Frugal Gourmet
Description
This Napa Kimchee offers a mild, approachable introduction to fermented vegetables, perfect for those new to Korean cuisine or preferring less heat. The crisp Napa cabbage is salted to draw out moisture, then combined with aromatic garlic, sweet candied ginger, and fresh scallions. The result is a crunchy, tangy relish that brightens any meal. Its an excellent side dish for grilled meats, rice bowls, or stir-fries. Simple to prepare with pantry staples, this recipe yields a refreshing, probiotic-rich condiment that improves with time. Store in the fridge for lasting freshness and enjoy as a zesty addition to your favorite dishes.Ingredients
Directions
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Remove limp outer leaves from the Napa cabbage and set aside for covering later if desired.
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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 in a very large bowl and add the Korean pickling salt.
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Toss the cabbage thoroughly so the salt coats the pieces evenly.
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Allow the cabbage to stand for 30 minutes, tossing it a couple of times during that period to ensure even salting.
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Rinse the salted cabbage under cold water to remove excess salt, then drain well.
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In a large mixing bowl, combine the drained cabbage with garlic, candied ginger, scallions, sugar, red pepper flakes, shredded carrot, and grated fresh ginger.
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Toss all ingredients until the cabbage is evenly coated with the seasoning mixture.
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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, approximately 3 cups, ensuring it is fully submerged.
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Place a weight on top of the cabbage to keep it submerged under the brine.
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Cover the container and allow it to sit at room temperature on the counter for 1 to 2 days to ferment.
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Transfer the fermented kimchee to the refrigerator, stored in the crock or individual glass jars.
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Serve as a relish with Korean dinners or incorporate into meat and soup dishes.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 170.2kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1250mg53%
- 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.
Note
Storage: Keep refrigerated in an airtight container. The kimchee will continue to ferment slowly in the fridge, developing deeper flavor over time. It can last for several months.
Spice Level: Adjust the amount of Korean red pepper flakes to control the spiciness. Use less for a milder flavor or more for extra heat.
Substitutions: If Korean pickling salt is unavailable, use coarse sea salt. Fresh ginger can replace candied ginger, though the flavor will be sharper and less sweet.
Fermentation Time: Taste after 1 day to check for desired tanginess. Longer fermentation results in a stronger, sourer flavor.
Serving Suggestion: Use as a side dish, topping for rice bowls, or ingredient in stews and fried rice for added depth.
