Breastfeeding Friendly Classic Kimchi
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Learn more →Ingredients
16 servings
For the salted cabbage
- 1 medium napa cabbage (about 2 lb), cut into 2-inch pieces
- ¼ cup kosher salt
- 1 cup cold water
For the kimchi paste
- ¼ cup gochugaru (korean red pepper flakes)
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp fish sauce
- 2 tbsp salted fermented shrimp (saeujeot)
- 1 tsp granulated sugar
- 4 stalks green onions, cut into 1-inch pieces
Instructions
- 1
Place the napa cabbage pieces in a large mixing bowl. Dissolve the kosher salt in the cold water, then pour over the cabbage. Toss well to coat, then let the cabbage sit for 1 to 2 hours, tossing every 30 minutes, until the leaves have wilted significantly and released a good amount of liquid.
- 2
Transfer the wilted cabbage to a large colander and rinse thoroughly under cold running water 2 to 3 times to remove excess salt. Taste a piece — it should be pleasantly salty but not overwhelmingly so. Squeeze the cabbage firmly in handfuls to remove as much water as possible, then set aside in the colander to drain for 10 minutes.
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