Napa Cabbage Kimchi
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 2620 min · vegetarian, vegan, gluten-free, dairy-free, keto, low-carb
49 cal
2g protein
8g carbs
1g fat
per serving · estimated
Ingredients
- 1 heads napa cabbage
- 1/4 cup coarse sea salt
- 1/4 cup gochugaru chili flakes
- 1 Korean radish (mu), julienned
- 2 cloves garlic cloves, minced
- 1/4 tbsp ginger, grated
- 1 bunch green onions, chopped
- 1/4 tbsp sugar
- 1/4 tbsp glutinous rice flour
Method (tap to check — screen stays awake)
- Quarter the cabbage, salt between every leaf, and let sit 2 hours until wilted, then rinse three times and drain.
- Cook the rice flour with 1 cup water into a thin paste and cool.
- Mix the rice paste with gochugaru, garlic, ginger, sugar, radish, and green onions into a seasoning paste.
- Wearing gloves, rub the paste into every layer of the cabbage.
- Pack tightly into a clean jar, pressing out air and leaving headspace.
- Leave at room temperature at least 1 day (up to 2 for a tangier batch) to ferment, then refrigerate.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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