Ingredients
Scale
- 1 head Napa cabbage
- 1 cup salt
- 4 cups water
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 2 tablespoons sugar
- 1 tablespoon fish sauce
- 1/4 cup Korean red pepper flakes (gochugaru)
- 1 large onion, sliced
- 1/2 cup vinegar
- 1 tablespoon sugar (for pickled onions)
Instructions
- In a large bowl, dissolve salt in water.
- Chop cabbage and soak it in saltwater for 2 hours.
- Rinse cabbage and set aside.
- In a bowl, mix ginger, garlic, sugar, fish sauce, and red pepper flakes.
- Toss the cabbage with the spice mixture.
- Pack the mixture into a jar, pressing down to remove air bubbles.
- For pickled onions, combine vinegar and sugar, then add sliced onions.
- Let both ferment at room temperature for 1-2 days.
- Store in the refrigerator once fermented.
Notes
- Adjust spice level to your preference.
- Fermentation time may vary based on temperature.
- Use glass jars for storage.
- Prep Time: 30 minutes
- Cook Time: 2 days
- Category: Fermented Foods
- Method: Fermentation
- Cuisine: Korean
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 2g
- Sodium: 900mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: fermented foods, kimchi, pickled onions