Description
Kimchi is a traditional Korean dish made from fermented vegetables, primarily napa cabbage, and seasoned with a variety of spices and ingredients.
Ingredients
Scale
- 1 medium napa cabbage
- 1/4 cup sea salt
- 4 cups water
- 1 tablespoon grated ginger
- 5 cloves garlic, minced
- 2 teaspoons sugar
- 2–3 tablespoons Korean red chili pepper flakes (gochugaru)
- 1 small daikon radish, julienned
- 3 green onions, chopped
- 1 tablespoon fish sauce (optional)
Instructions
- Cut the napa cabbage lengthwise into quarters and remove the core.
- Dissolve salt in 4 cups of water and soak the cabbage in the saltwater for 2 hours.
- Rinse the cabbage under cold water to remove excess salt and drain well.
- In a bowl, mix garlic, ginger, sugar, and chili flakes to form a paste.
- Add julienned daikon and chopped green onions to the paste, mixing well.
- Rub the spice mixture onto each cabbage leaf, ensuring even coverage.
- Pack the coated cabbage tightly into a clean jar, leaving some space at the top.
- Seal the jar and let it sit at room temperature for 1-2 days to ferment.
- Taste the kimchi; if desired sourness is reached, transfer to the refrigerator.
- Allow the kimchi to ferment further in the fridge for enhanced flavor.
Notes
- Adjust the amount of chili flakes based on your spice preference.
- Fermentation time may vary depending on the temperature of your environment.
- Kimchi can be stored in the refrigerator for several weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 30
- Sugar: 1g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Kimchi, traditional Korean kimchi, fermented vegetables