Napa Cabbage Kimchi
One head of cabbage salted, coated in a gochugaru paste, and left to ferment for two days on the counter — a jar's worth, sized for a normal fridge rather than a Korean kimchi fridge. It is a project in wall-clock time, not in effort: about an hour of actual work spread over two days.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Napa Cabbage Kimchi, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
