Homemade Napa Cabbage Kimchi
Napa cabbage is salted overnight to soften, then every leaf is coated in a fiery blend of chili powder, garlic, and seasonings before fermenting in a sealed jar.
Instructions
- 1
Spread salt on each cabbage leaf (try to cover every part) and let it release water for 8 hours (forgot to take a photo earlier), then wash it clean and soak in cool boiled water to wash thoroughly, use scissors to reduce the size of the pieces and dry the water (I squeeze out the water by hand)
- 2
Chop all the seasonings and put them together (don't forget the rock sugar) and mix well
- 3
Mix the chili powder with salt and other seasonings.
- 4
Mix the squeezed-out water cabbage with the seasonings.
- 5
Put it into a sealed jar, cover it with plastic wrap, leave it at room temperature for 24 hours, then put it in the refrigerator. It can be eaten after three days.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Chinese cabbage1 piece
- Garlic1/2 piece
- Gingerto taste
- Carrot1 small piece
- Pear1 small piece
Seasonings
- Salt3 spoon
- rock sugar8 pieces
Auxiliary Ingredients
- Scallion1 piece
- fine chili powder10 spoon