Tasty Small-Batch Napa Cabbage Kimchi
Experience the bold and tangy flavors of Korea right in your kitchen with this small-batch Napa cabbage kimchi recipe! Perfect for beginners and seasoned kimchi lovers alike, this recipe utilizes fresh ingredients to create a slightly spicy and savory dish that can be enjoyed on its own or as a delightful accompaniment to various dishes. The fermentation process gives this kimchi its signature flavor, making it a vibrant addition to rice bowls, tacos, or even sandwiches. With step-by-step instructions and easy-to-find ingredients, you'll be savoring your homemade kimchi in no time. Delight your taste buds and impress your family and friends with this homemade delicacy!
6
Servings
58
Calories
12
Ingredients
Ingredients
Napa cabbage
3.5 lbs (Sliced and trimmed)
Coarse sea salt
1/4 cup (For brining)
Water
1 cup (For dissolving salt)
Coarse sea salt
1/3 cup (For sprinkling)
Sweet rice flour
2 tablespoons (For thickening the paste)
Boiling water
7 tablespoons (To mix with rice flour)
Garlic cloves
8-10 (Minced)
Coarse red pepper chili flakes (gochugaru)
1/2 cup (For spice)
Anchovy extract
2 tablespoons (For umami flavor)
Plum syrup (maesil)
2 tablespoons (For sweetness)
Sugar
2 teaspoons (To enhance sweetness)
Green onions
3 stalks (Finely chopped)
Instructions
1
Slice the Napa cabbage in half lengthwise and then score each half lengthwise again, cutting halfway through. Gently pull apart to create four sections. Trim out any damaged parts.
2
Remove the core and slice the cabbage into roughly 2-inch pieces. Place in a large mixing bowl.
3
In a small bowl, mix 1/4 cup coarse sea salt with 1 cup water until dissolved. Set aside 1/3 cup of the coarse sea salt.
4
Pour the salted water over the cabbage, then sprinkle the reserved salt evenly. Using your hands (wearing gloves if necessary), massage the salt into the cabbage. Cover with plastic wrap and let it sit for 1 hour.
5
After an hour, uncover the cabbage, toss, and flip the leaves. Cover again and let it brine for an additional hour.
6
In another small bowl, combine sweet rice flour with 7 tablespoons of boiling water, stirring slowly until you have a smooth paste. Allow this mixture to cool.
7
Make the spicy paste by mixing minced garlic, gochugaru, anchovy extract, plum syrup, and sugar in a medium bowl. Once the rice paste has cooled, add it to the spicy mixture and blend thoroughly. Taste and adjust spiciness with more gochugaru as desired, then stir in the chopped green onions.
8
Thoroughly rinse the brined cabbage under cold water three times and then let it drain in a strainer for about 10-15 minutes. This step is crucial to ensure your kimchi isn't excessively salty.
9
In a large bowl, combine the drained cabbage with the spicy paste. Using gloved hands, mix well to ensure each piece of cabbage is coated evenly.
10
Pack the kimchi into a clean glass jar, pressing down firmly to remove any excess air. Leave some space at the top of the jar to prevent overflow during fermentation.
11
Let the jar of kimchi sit at room temperature for 1-2 days, depending on your desired level of fermentation. Once ready, enjoy it fresh or store in the fridge for longer shelf life.
Nutrition Information
0.8g
Fat
13g
Carbs
1.7g
Protein
2.5g
Fiber
1.7g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this recipe?
The main ingredient is 3.5 lbs of Napa cabbage, sliced and trimmed.
How many servings does this kimchi recipe make?
This recipe makes 6 servings.
How many calories are in one serving of this kimchi?
There are 58 calories per serving.
What type of salt is recommended for brining?
The recipe calls for coarse sea salt.
How much coarse red pepper chili flakes (gochugaru) should I use?
You should use 1/2 cup of gochugaru for the spice.
How long should the cabbage sit in the salt brine initially?
The cabbage should sit in the salt brine for 1 hour, then be flipped and brined for an additional hour.
What is the purpose of the sweet rice flour?
Sweet rice flour is used to create a paste that helps thicken the spicy seasoning.
How many garlic cloves are needed for the spicy paste?
The recipe requires 8 to 10 minced garlic cloves.
What provides the umami flavor in this recipe?
Two tablespoons of anchovy extract provide the savory umami flavor.
What is plum syrup (maesil) used for?
Plum syrup is used to provide sweetness and enhance the fermentation process.
How should I prepare the green onions?
You should use 3 stalks of green onions, finely chopped.
Why is it important to rinse the cabbage three times after brining?
Rinsing is crucial to ensure the kimchi is not excessively salty.
How long should the cabbage drain after rinsing?
It should drain in a strainer for about 10-15 minutes.
What is the recommended size for the cabbage pieces?
The cabbage should be sliced into roughly 2-inch pieces.
How long should the kimchi ferment at room temperature?
Let the jar sit at room temperature for 1-2 days depending on your desired fermentation level.
How should I pack the kimchi into the jar?
Pack it firmly into a clean glass jar, pressing down to remove excess air and leaving some space at the top.
Can this kimchi be eaten fresh?
Yes, you can enjoy it fresh or store it in the fridge for a longer shelf life.
What is the carbohydrate content per serving?
Each serving contains 13g of carbohydrates.
How much protein is in one serving?
There is 1.7g of protein per serving.
Is there fiber in this kimchi?
Yes, there is 2.5g of fiber per serving.
What should I do if I want the kimchi to be spicier?
You can adjust the spiciness by adding more gochugaru to the paste mixture.
What is the fat content of this recipe?
The fat content is 0.8g per serving.
What kind of dishes can this kimchi accompany?
It is a great accompaniment to rice bowls, tacos, or sandwiches.
What are the total tags associated with this recipe?
Tags include kimchi, korean cuisine, fermented foods, napa cabbage, small batch, spicy, vegetarian, and side dish.
How do I prepare the sweet rice flour paste?
Mix 2 tablespoons of sweet rice flour with 7 tablespoons of boiling water, stirring until smooth.
What is the first step in preparing the cabbage?
Slice the Napa cabbage in half lengthwise, score each half, and gently pull apart into four sections.
Does the recipe suggest using any safety equipment?
Yes, it suggests wearing gloves when massaging salt into the cabbage and mixing the spicy paste.
What is the sugar content per serving?
Each serving contains 1.7g of sugar.
What is the category of this recipe?
The recipe is categorized as Korean cuisine.
How much total sea salt is used?
The recipe uses a total of 7/12 cups of salt (1/4 cup for the water mix and 1/3 cup for sprinkling).