Kimchi is a tangy, spicy fermented Korean side dish made from napa cabbage and a variety of seasonings.
Feeling spicy? Craving some kimchi but don’t want to swim in a sea of the stuff? You’re in luck! Here’s your one-cabbage wonder: a tantalizing kimchi recipe that’s just the right amount for one crispy Napa cabbage. You’ll get the lowdown on every step, from salting to fermenting, and believe me, this kimchi will make your taste buds dance! Let’s turn that humble Napa into a bubbling jar of delight.
Kimchi Recipe for One Napa Cabbage
This fiery, tangy, and crunchy sidekick adds a spicy zing to any meal. It’s like a party in a jar – and you’re invited! Perfect for solo snackers or as a vibrant side dish.
- Cooking Method: Fermentation
- Prep Time: 30 minutes (excluding fermentation time)
- Cuisine Type: Korean
Ingredients
- 1 Napa cabbage (about 2 pounds)
- 1/4 cup sea salt
- 1 cup water
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1-2 tablespoons Korean red chili pepper flakes (Gochugaru)
- 2 green onions, chopped
- 1 small carrot, julienned
- 1 tablespoon fish sauce (optional for that umami kick)
Cooking Instructions
- Quarter the Napa cabbage lengthwise, then chop into bite-sized pieces. Discard the core.
- Mix cabbage pieces with sea salt in a large bowl. Make sure it’s well distributed.
- Pour water over salted cabbage. Press down to submerge. Let it sit for 1-2 hours.
- Rinse the cabbage 2-3 times to remove excess salt. Drain well.
- In a separate bowl, combine ginger, garlic, chili pepper flakes, green onions, carrot, and fish sauce (if using). Mix thoroughly.
- Add the spice mixture to the cabbage. Use your hands (gloves recommended unless you like spicy under-nails) to evenly coat every piece.
- Pack the kimchi tightly into a clean glass jar, leaving some space at the top. Liquid should cover the cabbage.
- Leave the jar at room temperature for 1-2 days for fermentation, then transfer to the fridge.
- Wait at least one more day before enjoying the magic. Kimchi gets yummier with time!
Suggestions
- Alternative Ingredients: Swap the fish sauce with soy sauce or miso for a vegetarian version.
- Garnishing Options: Top with sesame seeds or finely chopped fresh herbs for a hint of color and flavor.
- Cooking Tips: For an extra zing, add a splash of rice vinegar before serving. Taste your cabbage before mixing – nobody likes over-salted kimchi!
