A simple method to prepare kimchi quickly using napa cabbage, salt, and water. This recipe is perfect for those who want to save time without sacrificing flavor.
Ingredients extracted via AI
Ingredients
1 ks napa cabbagesalt1 Šálka water
Procedure generated via AI
Remove the core from the napa cabbage and cut the remaining leaves into pieces about 3.5 cm wide.
Wash the cabbage and sprinkle it with salt, then mix well.
Add more salt and one cup of water, and mix again thoroughly.
Let the cabbage sit for about 30 minutes until it reduces in volume.
Rinse the cabbage under cold water 2 to 3 times, squeezing out excess liquid during the last rinse.
Combine the cabbage with the kimchi paste and mix well to coat evenly.
Leave the mixture at room temperature for a few hours, then store it in the refrigerator.