Kimchi
User Reviews
5
Kimchi
Description
Kimchi preparation begins by cutting Napa cabbage into chunks and salting it to extract water, which enhances texture and preserves the cabbage. After sitting for about an hour, the cabbage is rinsed multiple times and drained thoroughly. A flavor paste is formed by blending daikon radish, garlic, ginger, Asian pear, apple, and salted shrimp until smooth. This paste is then mixed with fish sauce, brown sugar, and a variable amount of chili powder to adjust spiciness.
The drained cabbage is combined with the paste and chopped green onions, then packed into a sterilized glass jar, leaving room at the top to allow gases from fermentation to escape. The jar is covered loosely and kept at room temperature for at least a day to ferment, after which it can be refrigerated and consumed as a spicy, pungent condiment typical in Korean cuisine.
The key characteristics of this kimchi include a balanced blend of sweet fruit, umami from salted shrimp and fish sauce, and heat from chili powder. Fermentation enhances flavor complexity and provides probiotic qualities. Adjusting chili quantity tailors spiciness.
Ingredients
- 4 pounds Napa cabbage
- ½ cup kosher salt
- 1 bunch green onion (8 sticks, 4 oz)
Paste mixture:
- ¼ daikon
- 1 whole garlic
- 1 piece ginger (about 2 tablespoons)
- 2 cups Asian pear
- 4 tablespoons salted shrimp
- ½ apple
- 4 tablespoons fish sauce
- ½ cup chili powder depend if you like spicy, you can add more
- 1 tablespoon brown sugar
Instructions
- Wash and cut 4 pounds of napa cabbage into chunks.
- Put napa cabbage into a big pot, add ½ cup kosher salt and mix them. Then, let it sit for an hour.
- Wash, cut and peel off ½ of the apple (Medium sized).
- Then, wash, cut and peel off 2 cups of asian pears (Around 2 medium sized).
- Next, wash, cut and peel off ¼ of the daikon (Medium size).
- The following, peel off a small piece of ginger. (Around 2 tablespoons)
- Cut a bunch of green onion (8 sticks, 4 oz) into strips and set it aside.
- After that, put ¼ of radish, 1 whole peeled of garlic, a small piece of ginger (around 2 tablespoons), 2 cups of asian pears, ½ of the apple and 4 tablespoons of salty shrimp into a blender.
- Blend until it's smooth.
- After, add 4 tablespoons of fish sauce, 1 tablespoons of brown sugar and ½ cup of chili pepper powder into the mixing bowl.
- Next, pour the mixed paste from the blender into the bowl from step 10. Then, mix it well.
- Put green onion into the sauce and mix them well.
- After an hour, rinse salted napa cabbage a few times (3 times) and drain excess water. Then, squeeze it and remove extra water from the cabbage. (Remember to remove excess water from the cabbage before mixing with the sauce.)
- Lastly, put the napa cabbage into the mixed sauce and mix it very well. After that, put them into a glass jar. Let it sit at room temperature for at least a day and let it ferment. Then, you can eat them and refrigerate them.
Notes
- Ensure to thoroughly rinse and squeeze out excess water from the salted cabbage to achieve ideal texture and avoid watery kimchi.
- Adjust the amount of Korean chili powder to your preferred spice level.
- Use a sterilized glass jar to store the kimchi, leaving some headspace for fermentation gases.
- Do not seal the jar tightly during fermentation to allow gas release without spoilage.
- Ferment at room temperature for at least one day in warm weather before refrigerating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 3324mg | 139% |
| Potassium | 378mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2058IU | 41% |
| Vitamin C | 27mg | 30% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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