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Jessica Kelly
Prep
45m
Ingredients
Method
Turn cooking mode on
Step 1
Cut 1 medium head napa cabbage lengthwise through the stem into quarters. Cut the cores from each piece, then cut each quarter crosswise into 2-inch-wide strips.
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For
8
M
I
Ingredients
1
medium head
Napa cabbage, about 2 pounds
1/4
cup
Iodine-free sea salt or kosher salt, see Recipe Notes
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Cook along with all of our recipes
Save your favourites and build your own collections
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Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
Storage: Kimchi can be refrigerated for up to a few months. Use clean utensils each time to extract the kimchi from the jar.
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Jessica Kelly
Prep
45m
Ingredients
Method
Turn cooking mode on
Step 1
Cut 1 medium head napa cabbage lengthwise through the stem into quarters. Cut the cores from each piece, then cut each quarter crosswise into 2-inch-wide strips.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
Ingredients
1
medium head
Napa cabbage, about 2 pounds
1/4
cup
Iodine-free sea salt or kosher salt, see Recipe Notes
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
Storage: Kimchi can be refrigerated for up to a few months. Use clean utensils each time to extract the kimchi from the jar.
Only visible to you
Made it?
Cancel
