Fresh Napa Cabbage Kimchi

Name: Fresh Napa Cabbage Kimchi
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs Napa cabbage, chopped; 3 tbsp coarse sea salt; 1/4 cup Korean red pepper flakes; 2 tbsp Korean fish sauce; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tsp granulated sugar; 4 scallions, sliced; 1 tbsp toasted sesame seeds

A fresh and crunchy unfermented kimchi made with crisp Napa cabbage tossed in a spicy, garlic-rich chili paste.

25 minEasyServes 460 cal/serving

KoreanSideNo-CookPescatarianHigh FiberLow CarbDairy-FreeNut-FreeEgg-FreePork-FreeCorn-Free

Ingredients

2 lbs Napa cabbage, chopped
3 tbsp coarse sea salt
1/4 cup Korean red pepper flakes
2 tbsp Korean fish sauce
4 garlic cloves, minced
1 tsp fresh ginger, grated
2 tsp granulated sugar
4 scallions, sliced
1 tbsp toasted sesame seeds

Instructions

1

Toss 2 lbs chopped Napa cabbage with 3 tbsp coarse sea salt in a large bowl and let sit for 30 minutes to soften.
2

Rinse the softened cabbage with cold water three times, then drain thoroughly and squeeze out excess moisture.
3

In a separate small bowl, whisk together 1/4 cup Korean red pepper flakes, 2 tbsp Korean fish sauce, 4 minced garlic cloves, 1 tsp grated fresh ginger, and 2 tsp granulated sugar.
4

Add the seasoned paste, 4 sliced scallions, and rinsed cabbage together in a mixing bowl and toss by hand until fully coated.
5

Garnish with 1 tbsp toasted sesame seeds and serve immediately.

Questions

How long does Fresh Napa Cabbage Kimchi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Fresh Napa Cabbage Kimchi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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