Simbanggol Napa Cabbage Kimchi.
Fermentation & Pickling⏱ 420min👥 3 servings
Ingredients
- 3 heads of Napa cabbage.
- Pickling salt (quantity not specified).
- Sesame oil (quantity not specified).
- Anchovy fish sauce (quantity not specified).
- Salted shrimp (quantity not specified).
- Gochugaru (quantity not specified)
- Honey (with a mild aroma).
Instructions
1
Sprinkle salt on the stem part of the Napa cabbage and let it sit for about 5-6 hours to brine.
2
The basic seasoning ingredients include glutinous rice paste, gochugaru (Korean chili powder), fish sauce, and salted shrimp.
3
Add a small amount of honey with a mild aroma to the seasoning.
4
Evenly coat the fermented Napa cabbage with the seasoning mixture.
5
After storing at room temperature for one day, place it in the kimchi refrigerator.
6
It is typically consumed after being aged for about a week to ten days.
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