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Traditional Kimchi: Savor the Spicy Tang

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– 1 large Napa cabbage – 1/4 cup sea salt – 1 tablespoon grated ginger – 3 cloves garlic, minced – 1 tablespoon sugar – 2 tablespoons fish sauce (or soy sauce for a vegetarian version) – 2 tablespoons Korean red pepper flakes (gochugaru) – 4 green onions, chopped – 1 small Korean radish (mu), julienned (optional) – 1 carrot, julienned (optional)


Prepare the Cabbage: Cut the Napa cabbage lengthwise into quarters. Remove the core and chop the cabbage into bite-sized pieces. Place them in a large mixing bowl. Salt and Soak: Sprinkle the sea salt evenly over the cabbage pieces. Toss to ensure even distribution. Allow the cabbage to sit at room temperature for 2 hours, tossing it every 30 minutes. It should wilt and release some water. Rinse and Drain: After 2 hours, rinse the cabbage thoroughly under cold running water to remove excess salt. Gently squeeze out any remaining water. Drain well.

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