Napa cabbage and Korean radish kimchi.
Mixing & Dressing⏱ 40min👥 4 servings
Ingredients
- 200g Napa cabbage.
- 1 tablespoon of coarse salt.
- 1/2 cup of water.
- Ingredients (for the sauce): 1/2 teaspoon coarse salt, 3 tablespoons sugar, 3 tablespoons vinegar, and 3 tablespoons gochugaru (Korean chili powder).
- Ingredients: 20 perilla leaves, 4 green chili peppers, a handful of carrots, and 3 tablespoons of sesame seeds.
Instructions
1
Slice the Napa cabbage into approximately 1 cm thick pieces. Then, place the sliced cabbage in a bowl with salt and water, and let it sit for 30 minutes to pickle.
2
Mix all the ingredients for the sauce together, dissolving the salt and sugar, then add the gochugaru (Korean chili powder).
3
Rinse the fermented Napa cabbage thoroughly to remove excess brine and moisture.
4
Mix the prepared vegetables with the seasoning sauce, and finally add the sesame seeds.