Ingredient in Kimchi Recipe

Name: Ingredient in Kimchi
Prep time: 20 min
Total time: 20 min
Yield: about 2 cups
Cuisine: Korean
Ingredients: 1 small napa cabbage (about 1 lb), cut into 2-inch pieces; 3 tablespoons coarse sea salt; 2 cups water; 2 tablespoons gochugaru (Korean red pepper flakes); 1 tablespoon fish sauce; 1 teaspoon minced garlic; 1 teaspoon grated ginger; 1 tablespoon sugar

Korean · Condiment · 20 min total

Ingredient in Kimchi recipe videos

A simple yet essential component of kimchi, this salted and seasoned napa cabbage base can be used as a standalone side dish or as a building block for other kimchi varieties.

20
min prep

4
servings

45
kcal/serving

Ingredients

1 small napa cabbage (about 1 lb), cut into 2-inch pieces
3 tablespoons coarse sea salt
2 cups water
2 tablespoons gochugaru (Korean red pepper flakes)
1 tablespoon fish sauce
1 teaspoon minced garlic
1 teaspoon grated ginger
1 tablespoon sugar

Instructions

In a large bowl, dissolve salt in water to make brine. Add cabbage pieces and toss to coat. Let sit for 1 hour, turning occasionally.
Drain and rinse cabbage under cold water. Squeeze out excess water and place in a clean bowl.
In a small bowl, mix gochugaru, fish sauce, garlic, ginger, and sugar to form a paste.
Add the paste to the cabbage and mix thoroughly with your hands (wear gloves to avoid irritation).
Transfer to a jar, pressing down to remove air pockets. Cover and let sit at room temperature for 24 hours to ferment slightly, then refrigerate.
Use as a base for kimchi or serve as a side dish.

Tips

For a milder version, reduce gochugaru to 1 tablespoon.
Store in the refrigerator for up to 2 weeks; flavor deepens over time.

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