Napa cabbage kimchi

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Serves 1 - 1.5 quarts | Prep Time | Cook Time

Why I Love This Recipe

David Chang's recipe - via martha stewart website

modified to take out shrimp (allergic)

Ingredients You'll Need

1 small to medium head napa cabbage, halved crosswise, halves sliced lengthwise into 1-inch-thick pieces
1/2 cup plus 2 tablespoons sugar
2 tablespoons coarse salt
20 cloves garlic, peeled
20 slices peeled ginger
1/2 cup Korean chile powder
1/4 cup fish sauce
1/4 cup soy sauce
1/2 cup (1-inch) scallion pieces
1/2 cup julienned carrot pieces


Place cabbage in a large bowl and sprinkle 2 teaspoons sugar and salt over it. Transfer bowl to refrigerator; refrigerate overnight.

Place garlic and ginger in the bowl of a small food processor; pulse until finely chopped.

Transfer garlic and ginger to a large bowl, along with chile powder, fish sauce, soy sauce, and remaining 1/2 cup sugar; stir to combine.

Mixture should resemble the texture of a creamy salad dressing. If mixture is too thick, stir in 1/3 cup of water.

Add scallion, carrots, and cabbage mixture; toss to combine.

Cover and transfer to refrigerator for at least 24 hours.

Kimchi gets better as it ages and is at its peak after 2 weeks in the refrigerator.

It is best eaten within one month.

Questions, Comments & Reviews

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