Traditional Napa Cabbage Kimchi | Made with One Versatile Seasoning

Napa cabbage kimchi comes in many forms, but if you're making kimchi for the first time, I recommend starting with pre-cut kimchi, or mak-kimchi, as shown here. It's easier to prepare, season evenly, and enjoy. Choosing a good napa cabbage makes all the difference. In Korea, certain regions are especially well known for producing exceptional cabbages. Outside Korea, finding the right one can be more challenging, but there are a few things I always look for. Choose a short, full, tightly packed cabbage with pale yellow inner leaves, and avoid any with brown or dried leaf tips. The versatile kimchi seasoning from my previous video pairs beautifully with napa cabbage and makes enough seasoning for about 2 kg (4.4 lb) of kimchi. After one day at room temperature, refrigerate the kimchi to continue fermenting. I usually enjoy it after about a week, when the flavors have developed while the cabbage is still wonderfully crisp. If you prefer a deeper, tangier flavor, simply let it ferment a little longer. #kimchirecipe #napacabbagekimchi #authentickoreanfood Thanks for watching! Love, ‪@HibiscusLife4‬