Quick Napa Cabbage Kimchi (Pae-gi Kimchi)
70% chuẩn vị · Korean
A simplified and faster version of traditional kimchi, this recipe uses pre-cut cabbage and a slightly adjusted paste for a quicker fermentation and ready-to-eat result with less hands-on time.
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Nguyên liệu
- Napa cabbage1 large head, cut into bite-sized pieces
- Korean chili flakes (gochugaru)1/2 cup
- Garlic1/4 cup, minced
- Ginger1 tablespoon, minced
- Fish sauce3 tablespoons
- Sugar1 tablespoon
- Scallions1/2 bunch, chopped
- Salt2 tablespoons (for salting cabbage)
- Waterenough for rinsing
Các bước
- 1
Toss the bite-sized Napa cabbage pieces with salt and let sit for 30 minutes until softened. Rinse thoroughly and drain very well.
- 2
In a bowl, mix gochugaru, minced garlic, minced ginger, fish sauce, sugar, and chopped scallions to form the paste.
- 3
Add the drained cabbage to the paste and mix thoroughly to coat evenly.
- 4
Transfer the kimchi to an airtight container. Let it sit at room temperature for a few hours to start fermenting, then refrigerate. Consume within a week for best results.
