Napa Jangajji

Napa Jangajji is a delightful Korean side dish made from pickled napa cabbage, offering a tangy crunch that perfectly complements any meal. This Halal-friendly dish is easy to prepare and brings a burst of flavor to your table.

Ingredients

• Napa cabbage - 200 grams
• Salt - 10 grams
• Water - 250 milliliters
• Rice vinegar - 50 milliliters
• Sugar - 20 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Red pepper flakes - 1 teaspoon
• Sesame oil - 1 teaspoon
• Green onion - 1 stalk, chopped

Steps

1. Cut the napa cabbage into quarters and sprinkle salt evenly over the leaves. Let it sit for about 15 minutes to draw out moisture.
2. Rinse the salted cabbage thoroughly under cold water to remove excess salt and drain well.
3. In a mixing bowl, combine water, rice vinegar, sugar, minced garlic, grated ginger, red pepper flakes, and sesame oil. Stir until the sugar is dissolved.
4. Add the drained napa cabbage to the vinegar mixture and ensure it is fully submerged. You can use a plate to weigh it down if needed.
5. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours or overnight for best results.
6. Before serving, sprinkle chopped green onion on top for added flavor and garnish.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.25 L

Health Benefits

• Low in calories, making it a great addition to a balanced diet.
• Rich in vitamins and probiotics, promoting gut health.

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