Napa Cabbage Kimchi recipe - ingredients, nutrition and when to eat it
Napa cabbage kimchi is Korea’s iconic side dish, made by seasoning crisp napa cabbage with red pepper flakes and fermented seafood.
Napa cabbage kimchi is Korea’s iconic side dish, made by seasoning crisp napa cabbage with red pepper flakes and fermented seafood. It pairs well with a lunch or dinner of rice and soup, and tastes different when freshly mixed compared with after a few days of fermentation.
Side dishes · 40 minutes to cook
Nutrition (per 138g serving): 57.1 kcal · protein 3.8g · carbohydrate 10.7g · fat 0.5g · sodium 1910.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Leaving too much water in the cabbage can make the seasoning watery.
Tips: Letting the red pepper flakes sit in the seasoning for about 5 minutes helps the color and aroma blend more evenly.
Tips: Adjust the fermentation time to the room temperature and your preferred flavor, then refrigerate it once it tastes right.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Napa cabbage — 70 g
- Salt — 2 g
- Korean chili flakes — 4 g
- Fish sauce — 3 tsp
- Salted shrimp — 2 tsp
- Garlic — 1 tsp
- Ginger — 1 tsp
- Green onion — 5 g
- Onion — 8 g
- Sugar — 1 tsp
- Water — 15 ml