Ingredient Mode
Use authentic ingredients
Traditional Napa Cabbage Kimchi
The heart of Korean cuisine. Fermented, spicy, and packed with probiotics.
🛒Ingredients
The 'rice porridge' (glue) helps the chili paste stick to the cabbage and feeds the good bacteria.
👨🍳How to Cook
- 1
Cut cabbage into bite-sized pieces and salt them for 1-2 hours until softened. Rinse thoroughly.
- 2
Make a 'porridge' by simmering rice flour with water, then mix in Gochugaru, garlic, ginger, and fish sauce.
- 3
Add julienned radish, green onions, and the chili paste to the cabbage.
- 4
Massage the paste into every leaf (wear gloves!) until well coated.
- 5
Pack tightly into a glass jar, pressing down to remove air bubbles, and ferment at room temperature for 1-5 days.
Frequently Asked Questions
Q: How do I know when it's fermented?
A: Look for small bubbles inside the jar and a sour, tangy aroma. Taste a small piece daily!
Q: Is it okay if it smells strong?
A: Yes, fermentation produces a pungent garlic and cabbage scent. It's perfectly normal.
Q: My kimchi is too salty, what should I do?
A: Add more unseasoned radish or onion slices; they will absorb the extra salt as it ferments.