Napa Cabbage 배추
Napa cabbage is the main ingredient of the most common type of Kimchi in Korea. It has more refreshing taste compared to western cabbage and more delicate in texture. It is high in fibre and vitamins. It keeps your digestive system healthy and prevents constipation and other digestive diseases.
Buy Korean ingredients online here.
Sourcing & Selecting
10~15 degrees C
Wrap in layers of newspaper and store room temperature away from sunlight.
OR Seal in a plastic bag and refrigerate.
It can last up to 1-2 weeks depending on its condition at the time of purchase.
cut in halves
Wash throughly under running water.
How do I prepare to make Kimchi?
Cut Napa cabbages in to halves and put an 3 inch incision at the end.
Immerse the halves in the water briefly and take it out.
Sprinkle with coarse sea salt all over getting in between leaves. Let it sit for 4-6 hours. Flip the cabbages once in the middle so the salt is absorbed evenly.
Tear them in quarters and wash them thoroughly 3-4 times. Drain all the water out by placing them over a strainer upside down.
(for 100 g)
β O Carotene 37.00μg
Vitamin A 6.00μgRE
Vitamin B1 0.03mg
Vitamin B2 0.03mg
Vitamin B6 0.15mg
Vitamin C 28.00mg
Vitamin E 0.12mg
Dietary Fiber 1.50g
Folic Acid 46.10μg