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Kimchi
5 from 27 votes

Kimchi

This kimchi recipe uses Napa cabbage salted to draw out moisture, combined with a blended paste of daikon, garlic, ginger, Asian pear, apple, salted shrimp, fish sauce, chili powder, and brown sugar. Green onions are added, and the mixture ferments in a jar at room temperature before refrigeration, resulting in a spicy, tangy, fermented Korean side dish.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 20
Calories: 57 kcal
Course: Side Dish
Cuisine: Asian, Korean

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

    Cup of Yum
  1. Wash and cut 4 pounds of napa cabbage into chunks.
  2. Put napa cabbage into a big pot, add ½ cup kosher salt and mix them. Then, let it sit for an hour. 
  3. Wash, cut and peel off ½ of the apple (Medium sized). 
  4. Then, wash, cut and peel off 2 cups of asian pears (Around 2 medium sized).
  5. Next, wash, cut and peel off ¼ of the daikon (Medium size). 
  6. The following, peel off a small piece of ginger. (Around 2 tablespoons)
  7. Cut a bunch of green onion (8 sticks, 4 oz) into strips and set it aside. 
  8. 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. 
  9.  Blend until it's smooth.  
  10. After, add 4 tablespoons of fish sauce, 1 tablespoons of brown sugar and ½ cup of chili pepper powder into the mixing bowl.
  11. Next, pour the mixed paste from the blender into the bowl from step 10. Then, mix it well.
  12. Put green onion into the sauce and mix them well. 
  13. 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.)
  14. 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

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%)

Nutrition Facts

Serving: 20 Serving

Amount Per Serving

Calories 57

% 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.