Deana's Kimchi Goodness
Updated: May 6
Napa Cabbage & Chives
I enjoy Korean foods a lot! Actually all foods! I always have kimchi in my fridge along with pickled veggies and jalapénos. They are great side dishes at meals and compliment main dishes. Kimchi has a lot of health benefits and are low in calories! It contains probiotics that strengthen the immune system, reduces inflammation, supports heart health and aids in weight loss.
5 tbsp Korean red pepper flakes
3 tbsp fish sauce
3 tbsp packed brown sugar
1 tbsp minced garlic
5 spring onions chopped into 2-inch pieces
1 tsp sesame seeds
Napa Cabbage (Makes 64oz)
2.5 to 3 lbs napa cabbage bundle
1 tbsp salt
Prepping the napa cabbage for fermentation.
Slice the napa cabbage into ½ wide pieces and place in a large bowl.
Sprinkle salt over the napa cabbage slices. Toss well.
Set aside for 1-hour. During this time, toss occasionally. The cabbage will begin to wilt and liquid will leave the leaves.
While waiting for the cabbage to wilt, begin mixing the kimchi paste ingredients together. Mix well.
Back to the napa cabbage! Rinse in cold water thoroughly to remove salt. If you don’t, your kimchi will be overly salted. Let drain well.
Add two tbsp of the paste and the chopped spring onions to the napa cabbage and massage the paste into them. Add additional tablespoon of paste one at time until mixture is completely covered with paste.
You’ll have leftover paste. Freeze and use on another batch later!
Again, you can ferment at room temperature or do the cold fermentation in the refrigerator. Either way you’ll be able to enjoy these within 2-hours!
Keep in the fridge for up to 1-month as long as you don’t contaminate. Bon Appétit!