lunch · dairy-free · gluten-free
Napa cabbage kimchi
Classic cabbage kimchi: salted napa cabbage coated in a paste of gochugaru, garlic, ginger, fish sauce and a rice-flour porridge, then left to ferment.
- Time
- 90min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Quarter the cabbage, salt between the leaves and leave 2 hours, turning once. Rinse well and drain.
-
2
Cool the porridge and mix with the gochugaru, garlic, ginger, fish sauce and sugar. Fold in the radish and scallions.
-
3
Rub the paste between every leaf, fold each quarter and pack tightly into a jar.
-
4
Leave at room temperature 1-2 days until bubbly and sour, then refrigerate.
