Description
A vibrant quick fresh kimchi made with crisp napa cabbage, carrots, and green onions tossed in a bold chili seasoning for instant flavor and crunch.
Ingredients
Scale
- 1 medium napa cabbage, chopped into bite sized pieces
- 2 medium carrots, cut into thin matchsticks
- 4 green onions, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Korean red chili flakes
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 2 tablespoons fish sauce
Instructions
- Place the chopped napa cabbage in a large bowl and sprinkle with salt.
- Massage gently until the cabbage begins to soften and release moisture.
- If needed, lightly rinse and drain excess liquid.
- Add the carrots, green onions, garlic, and ginger to the bowl.
- Sprinkle in the Korean red chili flakes and sugar.
- Pour in the fish sauce.
- Toss everything thoroughly until evenly coated.
- Let the kimchi rest for about 10 minutes to allow flavors to blend.
- Taste and adjust seasoning if needed.
- Serve immediately or refrigerate briefly before serving.
Notes
- Taste as you go to balance salt and spice.
- Best enjoyed fresh for maximum crunch.
Nutrition
- Serving Size: 1 portion
- Calories: 70
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg