Fresh napa cabbage kimchi
Immediately mix red pepper powder and fish sauce seasoning with briefly pickled cabbage leaves.
- Prep
- 35 min
- Cook
- 0 min
Scale the recipe
Ingredients
- Tender inner napa cabbage leaves Weight of raw cabbage washed and stem removed
- 700 g
- Slender green onions
- 35 g
Seasonings
- Coarse sea salt
- 1 T + 1/2 T
- Korean chili flakes (gochugaru)
- 3 T
- Korean anchovy fish sauce
- 1 T + 1/2 T
- chopped garlic
- 1 T
- sugar
- 1/2 T
- Roasted Sesame Seeds
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the cabbage
Split the thick stems of the napa cabbage 700 g lengthwise, then cut the leaves into bite-size pieces.
-
Salt the cabbage briefly
Sprinkle the cabbage with salt 1 T + 1/2 T and let it stand for about 25 minutes, turning it once partway through.
-
Rinse and drain the cabbage
Once the stems bend easily, rinse the cabbage in cold water and drain it in a sieve.
-
Mix the seasoning
Mix the gochugaru 3 T, fish sauce 1 T + 1/2 T, garlic 1 T and sugar 1/2 T.
-
Toss the cabbage with the seasoning
Toss the drained cabbage and scallions 35 g lightly with the seasoning and sprinkle with sesame seeds 1/2 T.
-
Serve or refrigerate
Serve immediately, or refrigerate at 5°C or below and eat as soon as possible.
