Kimchi With Napa Cabbage Recipe

Keto Kimchi Trina Krug

• Keto Kimchi
• What Is Needed to Make Keto Kimchi?
• How to Make Keto Kimchi
• What Is Kimchi?
• Are There Other Varieties of Kimchi?
• What Is The Total Carbohydrate Count For This Keto Kimchi?
• Does Keto Kimchi Have Health Benefits?
• What Does This Homemade Kimchi Taste like?

• Slice napa cabbage into fourths lengthwise. Cut out the core from each wedge of cabbage, and then slice crosswise into 1 ½ – 2 inch sections, discarding the hard white parts at the bottom of the cabbage. Add the cabbage to a mixing bowl, and sprinkle the salt over the top. Toss to coat well. Fill the bowl up with water to just cover the cabbage. Pl

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• 4.7/5(3)
• Published: May 4, 2023

• Total Time: 20 mins

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People also askHow do you make kimchi from napa cabbage?Includes step-by-step kimchi making instructions, and handy tips for making the best kimchi. Cut the napa cabbage into quarters and rinse it in running water. Make sure the stem is intact. Dissolve the coarse salt in the water (16 cups) in a large bowl.Kimchi Recipe (Napa Cabbage Kimchi) - My Korean Kitchenmykoreankitchen.comWhat food goes well with kimchi?

Maria Arienti

Rating: 4.7/5(3)
Published: May 4, 2023Total Time: 20 mins

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Rating: 5/5(7)
Total Time: 121 hrsCategory: Side DishCalories: 187 per serving1. Cut the napa cabbage in quarters length-wise. Remove the core and discard. Cut the remaining cabbage cross-wise into 1/2 to 3/4 inch pieces.
2. Put all the cabbage into a mixing bowl. Sprinkle salt on top and massage into the cabbage by hands.
3. Let the cabbage sit for at least half an hour, until the cabbage is soften and cabbage juice is released.
4. Meanwhile, peel and julienne the daikon radish. Chop the green onion and Asian chives into small pieces. Finely mince ginger and garlic.

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1. Cabbage & Carrots: Quarter the cabbage then dice to about 2-inch sections. Julienne carrots to matchstick thin. Rinse well and set aside to drain.
2. Salt: In a large mixing bowl, sprinkle 3 tbsp salt over cabbage and carrots and gently use your hands to rub the salt-in. Let them sit for 3 to 4 hours in a shady and cool area until the leaves are wilted. Rinse under cold water. Use your hands to gently squeeze out the liquid. Set them aside in an extra large bowl.
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