Ingredients
Units
Scale
- 1 Napa Cabbage - Sliced
- 1 Tablespoon Salt
- 1 cup Filter Water
- 1/4-1/2 cup Korean Chili Powder* - To Taste
- 2 Tablespoons Fish Sauce
- 1/4 cup Filtered Water
- 3 Tablespoons Sugar or Honey - Omit if Whole30
- 2 Cloves Garlic- Minced
- 1/2 Tablespoon Ginger - Minced
Instructions
- In a large bowl, add salt and water. Once salt is dissolved, add cabbage and place a plate or bowl on top of the cabbage. Use a can to weigh down the plate to fully submerge the cabbage in the salty, water, mixture. Soak for 8 hours or overnight.
- Drain the cabbage and rinse very well to remove extra salt. Once rinsed, squeeze the cabbage to remove any extra water and add to large bowl.
- In another bowl, combine the chili powder, fish sauce, sugar or honey, garlic, and ginger. Add the mixture to the cabbage and using your hands, massage spices into the cabbage {I recommend wearing gloves for this step}.
- You can serve immediately or allow to ferment to desired taste.
- To ferment - place cabbage in a airtight container, like a mason jar, pressing the cabbage tightly into the jar. Leave at room temperature for 24 hours. Taste and stir daily until you reach the desired flavor. Once reached, place the jar in the refrigerator. I stir and repress my kimchi daily for 3-4 days.
- Kimchi will last for weeks in the refrigerator.
Notes
*If you can not find Korean Chili Powder you can use regular chili powder. Regular will be hotter, so use less spice.
Start with less spice to begin with and increase as desired. {One of the first time I made this I used way too much chili powder. We ate it, of course, but it was HOT!}
- Prep Time: 30 Mins
- Cook Time: 0 Mins
- Category: Side Dish
- Cuisine: Korean
Keywords: kimchi, fermented cabbage