Korean Spicy Pickled Cabbage Recipe

Cooking Directions

• STEP 1.Cut the Napa cabbage into quarters and remove the core.
• STEP 2.Dissolve salt in water to create a brine and soak the cabbage in it.
• STEP 3.Mix chili pepper flakes, garlic, ginger, fish sauce, and sugar to create a paste.
• STEP 4.Spread the paste between the cabbage leaves, making sure to coat each layer.
• STEP 5.Place the cabbage in a jar and press it down to remove any air bubbles.
• STEP 6.Seal the jar and let it ferment at room temperature for a few days.
• STEP 7.Once fermented, store the kimchi in the refrigerator.
• STEP 8.Serve the Korean Spicy Pickled Cabbage as a side dish with rice and other Korean dishes.

Cooking Tips

• Make sure to use a clean and sterilized jar to prevent any unwanted bacteria from contaminating the kimchi.
• Adjust the amount of chili pepper flakes according to your preferred level of spiciness.
• The longer you let the kimchi ferment, the more sour and tangy it will become.

Storage and Serving

• Store the Korean Spicy Pickled Cabbage in the refrigerator for up to a few weeks.
• Serve the kimchi chilled as a side dish with rice, noodles, or as a topping for Korean soups and stews.