Tame Kimchi Recipe (Mild Korean Napa Cabbage Pickle)
This tame kimchi recipe is a milder take on kimchi made with napa cabbage, carrots, and red onion. If you’re wondering how to make kimchi, you’ll salt the cabbage to draw out moisture, then toss it with garlic, ginger, chili sauce, a little sugar, rice vinegar, and neutral oil. The ingredients are simple and the steps stay quick and practical.
Ingredients
Ingredients
Step-by-Step Method
Salt the cabbage
Put the napa cabbage in a large bowl. Sprinkle over the coarse salt and massage for 2–3 minutes. Let it sit for 30–45 minutes, tossing once or twice, until softened.
Prep the vegetables
Slice the red onion and cut the carrots into matchsticks. Drain the cabbage, give it a quick rinse, and let it drain well so it’s not watery.
Mix the seasoning
In a bowl, combine sea salt, garlic, ginger, chili sauce, sugar, rice vinegar, and the oil. If it feels too thick, add a little water to make it easier to coat the vegetables.
Coat everything
Add cabbage, carrots, and onion to a big bowl and pour in the seasoning. Mix thoroughly (gloves help) so every piece is evenly covered.
Rest and store
Pack the kimchi firmly into a clean glass jar, leaving a little headspace. Let it sit at room temperature for 6–12 hours, then refrigerate. The flavor settles in over the next 1–2 days.