Napa Cabbage Kimchi

Korean · 60 min · vegetarian, vegan, dairy-free, keto, low-carb

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Ingredients

• 2 heads napa cabbage
• 1 cup coarse sea salt
• 1 cup gochugaru chili flakes
• 1 Korean radish (mu), julienned
• 10 cloves garlic cloves, minced
• 2 tbsp ginger, grated
• 1 bunch green onions, chopped
• 1 tbsp sugar
• 2 tbsp glutinous rice flour

Method

1. Quarter the cabbage, salt between every leaf, and let sit 2 hours until wilted, then rinse three times and drain.
2. Cook the rice flour with 1 cup water into a thin paste and cool.
3. Mix the rice paste with gochugaru, garlic, ginger, sugar, radish, and green onions into a seasoning paste.
4. Wearing gloves, rub the paste into every layer of the cabbage.
5. Pack tightly into a clean jar, pressing out air and leaving headspace.
6. Leave at room temperature 1 to 2 days to ferment, then refrigerate.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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