Quick Napa Cabbage Kimchi

1. 1 Napa cabbagepack 700 g ≈ $2.40 350 g
2. 2 Salt 8 g
3. 3 Chili flakes 8 g
4. 4 Garlic≈ $10.00 per kg 8 g
5. 5 Fresh ginger≈ $8.00 per kg 5 g
6. 6 Fish sauceNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 15 ml
7. 7 Sugar 5 g
8. 8 Green onionspack 50 g ≈ $1.30 15 g
9. 9 Carrots≈ $1.50 per kg 30 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Cut the napa¹ cabbage into 3–4 cm strips, sprinkle with 8 g salt, mix by hand, and leave for 40 minutes until softened.

2. Rinse the cabbage well under cold water and squeeze out any excess salt.

3. Mince the garlic⁴ and ginger, then mix with 8 g chili flakes, 15 ml fish sauce, 5 g sugar, and 2 tablespoons water to make a paste.

4. Cut the carrot⁹ into thin matchsticks, slice the green⁸ onions into rings, add to the cabbage, and mix with the paste using gloves.

5. Pack tightly into a 0.5 l jar, close the lid, and refrigerate for 2 hours.

6. Store in the refrigerator for up to 10 days; this recipe is not fermented, so the flavor stays fresh⁵.