#napa-cabbage

#napa-cabbage

You start with chopped Napa cabbage, which brines so much faster than the whole heads that you might see in other recipes. When it comes to kimchi, salt is the ingredient that's going to draw out water from the cabbage. It's also going to preserve the cabbage. So as this sits out and ferments, lactic acid bacteria is going to form through the fermentation. The kimchi will gain a wonderful, tangy sourness.

It's no secret that cabbage rolls are a comfort food classic, but these Steamed Ponzu Napa Cabbage Rolls take things in a lighter, fresher, and far more flavorful direction. By using Napa cabbage instead of heavier traditional cabbage, plus the bright citrusy flavor of Marukan Yuzu Ponzu, this dish becomes a satisfying yet refreshing meal. Whether you're looking for a new weeknight dinner idea or an impressive dish for entertaining, this recipe truly delivers.