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Vietnamese-style Napa Cabbage Kimchi
Rate this recipeLike Vietnamese mixed pickles, Korean napa cabbage kimchi is a side dish that goes with all sorts of meals, and it can also be used in soups or stir-fries… With its delicious flavour, kimchi has become a favourite for many people. So why not learn how to make proper Vietnamese-style napa cabbage kimchi to make your meals even tastier?
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
45 minutes
Servings
2
Level
Easy
Ingredients
Napa cabbage (choose young, fresh, tightly headed cabbage)
1 kg
Carrot
250 g
Fresh ginger
1 knob
Garlic
1 bulb
Fresh chilli
3 piece
Lime
1 piece
Seasonings: fish sauce, MSG, pepper, chilli powder, sugar, salt
Implementation Steps
01
Prepare the ingredients
• Wash the cabbage and separate the leaves, then soak them in salted water for about 10 minutes and dry them in the sun for about 1 hour so the kimchi stays crunchy. Mix the cabbage with salt, squeeze firmly and wring out as much liquid as possible – but be gentle enough that the cabbage doesn't turn mushy.
• Wash and peel the carrot, then grate it into strips. As with the cabbage, rub the carrot firmly with salt and sugar, then squeeze out all the liquid.
• Wash the cabbage and separate the leaves, then soak them in salted water for about 10 minutes and dry them in the sun for about 1 hour so the kimchi stays crunchy. Mix the cabbage with salt, squeeze firmly and wring out as much liquid as possible – but be gentle enough that the cabbage doesn't turn mushy.
• Wash and peel the carrot, then grate it into strips. As with the cabbage, rub the carrot firmly with salt and sugar, then squeeze out all the liquid.
02
Mix the kimchi seasoning
• Wash and peel the ginger, then slice thinly. Separate the garlic into cloves and peel. Deseed the chillies and slice finely. Put the ginger, garlic and chilli in a bowl, squeeze in the lime juice, add 1 tablespoon MSG and 3 tablespoons sugar, then pound finely.
• Once everything is finely pounded, add 4 tablespoons fish sauce, 3 tablespoons chilli powder and a little seasoning powder and mix thoroughly. (If you want to keep the kimchi for a long time, leave out the lime.)
• Wash and peel the ginger, then slice thinly. Separate the garlic into cloves and peel. Deseed the chillies and slice finely. Put the ginger, garlic and chilli in a bowl, squeeze in the lime juice, add 1 tablespoon MSG and 3 tablespoons sugar, then pound finely.
• Once everything is finely pounded, add 4 tablespoons fish sauce, 3 tablespoons chilli powder and a little seasoning powder and mix thoroughly. (If you want to keep the kimchi for a long time, leave out the lime.)
03
Make the "pure Vietnamese" napa cabbage kimchi
• Put the cabbage and carrot in a large bowl, pour in the seasoning mixture and mix thoroughly. Pack the kimchi into a lidded container, close it tightly and refrigerate for about 1 day – then it's ready to eat. For the best flavour, give the kimchi a good stir before serving.
This Vietnamese way of making napa cabbage kimchi suits more people because it doesn't use Korean chilli powder. Vietnamese kimchi is every bit as tasty as Korean kimchi, suits Vietnamese tastes and is hygienic too.
• Put the cabbage and carrot in a large bowl, pour in the seasoning mixture and mix thoroughly. Pack the kimchi into a lidded container, close it tightly and refrigerate for about 1 day – then it's ready to eat. For the best flavour, give the kimchi a good stir before serving.
This Vietnamese way of making napa cabbage kimchi suits more people because it doesn't use Korean chilli powder. Vietnamese kimchi is every bit as tasty as Korean kimchi, suits Vietnamese tastes and is hygienic too.
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