How to Make Pickled Napa Cabbage: A Simple and Delicious Recipe

Pickled napa cabbage, also known as kimchi in Korea, is a delicious and tangy fermented food that adds a burst of flavor to any meal. It’s the perfect combination of spicy, sour, and umami, and the best part? Making it at home is easier than you might think!

Whether you’re a seasoned fermenter or just starting your culinary adventure, this comprehensive guide will walk you through every step of making your own pickled napa cabbage. Get ready to impress your taste buds and discover the wonderful world of fermentation!

Gather Your Ingredients:

Here’s what you’ll need to create this flavorful masterpiece:

• Napa Cabbage: 1 head, about 2 pounds
• Kosher Salt: 1/4 cup (You can adjust this later based on your taste preference)
• Water: 4 cups
• Garlic: 4-6 cloves, minced
• Ginger: 1-inch piece, peeled and grated
• Gochugaru (Korean Chili Pepper Flakes): 1/4 cup (Adjust to your desired spice level)
• Fish Sauce (optional): 1 tablespoon (Adds a depth of umami flavor)
• Sugar: 1 teaspoon (optional)

Equipment You’ll Need:

• Large bowl: For salting and mixing the cabbage
• Jar or container: For fermenting the kimchi. A 1-quart jar is usually a good size.
• Smaller jar or weight: To keep the cabbage submerged in the brine.
• Gloves (optional): If you’re sensitive to spice, it’s best to protect your hands while handling the chili flakes.

Let’s Make Pickled Napa Cabbage:

Step 1: Prepare the Napa Cabbage

1. Rinse the napa cabbage thoroughly under cold water and remove any damaged outer leaves.
2. Cut the cabbage lengthwise into quarters, then cut each quarter crosswise into 2-inch pieces.

Step 2: Salt the Cabbage

1. In the large bowl, combine the chopped cabbage and kosher salt. Gently massage the salt into the cabbage for about 5 minutes. You’ll notice the cabbage starting to soften and release water.

Step 3: Make the Kimchi Paste

1. In a separate bowl, combine the minced garlic, grated ginger, gochugaru, fish sauce (if using), and sugar (if using). Mix well to form a paste.

Step 4: Combine and Pack the Jar

1. Add the kimchi paste to the salted cabbage and mix thoroughly using your hands (wearing gloves if desired) until all the cabbage is evenly coated.
2. Pack the cabbage mixture tightly into your clean jar, pressing down firmly to remove any air pockets. Leave about an inch of space at the top.

Step 5: Submerge and Ferment

1. Pour the remaining cabbage brine from the bowl into the jar, making sure the cabbage is completely submerged. You can add a bit of extra water if needed.
2. Place a smaller jar or weight on top of the cabbage to keep it submerged in the brine.
3. Cover the jar loosely with a lid or cloth, allowing gases to escape during fermentation.

Step 6: The Fermentation Process

1. Leave the jar to ferment at room temperature, out of direct sunlight, for 1-5 days. The fermentation time will affect the flavor and texture of your kimchi.
2. Start tasting your kimchi after 24 hours. It’s ready when it reaches your desired level of tanginess.
3. Once fermented, store your pickled napa cabbage in the refrigerator to slow down the fermentation process.

Tips for Success:

• Salt Adjustment: The amount of salt you use will affect the fermentation process. “Start with the recommended amount, and you can always rinse the kimchi before eating if it’s too salty,” advises Chef Lee, a renowned fermentation expert.
• Temperature Matters: The warmer the temperature, the faster the fermentation. Experiment with different fermentation times to find your perfect flavor profile.
• Don’t Be Afraid to Experiment: “Feel free to get creative with your kimchi,” encourages Chef Lee. “Add in other vegetables, like carrots or radishes, for added flavor and texture.”

Enjoy Your Homemade Pickled Napa Cabbage!

Congratulations! You’ve made your own pickled napa cabbage. Serve it as a spicy and tangy side dish, add it to stir-fries and noodles, or get creative with your culinary creations.

Pickled Napa Cabbage in Jar

Ingredients for Pickled Napa Cabbage

Now that you’ve mastered the art of making pickled napa cabbage, explore the endless possibilities of fermentation and enjoy the incredible flavors you create!