Kimchi
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5.0
3 reviews
Excellent
Kimchi
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Dive into the rich, spicy world of Kimchi, the quintessential Korean side dish that's now a global culinary phenomenon. With its captivating blend of taste and texture, this recipe is neither for the faint of heart nor the lazy Sunday cook.
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Ingredients
- 1 Napa cabbage About 1.5 kg
- 100 g salt
- 1.5 litre water
- 1 tbsp ginger Grated
- 4 cloves garlic Minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp korean red pepper flakes Gochugaru
- 2 tsp sugar
- 4 green onions Chopped
- 1 carrot Julienned
Instructions
- Cut the Napa cabbage in half lengthwise, then into quarters. Remove the core.
- Cut each quarter crosswise into bite-sized pieces.
- Dissolve the sea salt in 1.5 litre water in a large bowl.
- Place the cabbage pieces in the salted water, making sure they're fully submerged.
- Place a plate on top to weigh down the cabbage, and let it soak for 1-2 hours, tossing occasionally.
- Rinse the cabbage thoroughly under cold water to remove excess salt.
- Drain the cabbage in a colander for about 30 minutes to remove excess water.
- In a bowl, combine the grated ginger, minced garlic, fish sauce, soy sauce, Korean red pepper flakes, and granulated sugar. Mix well to form a paste.
- In a large mixing bowl, combine the drained cabbage, kimchi paste, chopped green onions, and julienned carrot.
- Put on disposable gloves and massage the paste into the cabbage leaves, making sure they're well coated.
- Pack the kimchi mixture tightly into clean glass jars, pressing down as you go.
- Leave about 1 inch of space at the top to allow for expansion.
- Loosely cover the jars and let them ferment at room temperature for 6 hours to 2 days, depending on your desired level of fermentation. Check daily and press down the kimchi if it releases any liquid.
- Once the kimchi reaches your desired level of fermentation, seal the jars and refrigerate to slow down the fermentation process.
- Kimchi is best after a few days of refrigeration but can be consumed immediately.
- Enjoy your homemade kimchi as a side dish, in stir-fries, soups, or any way you like!
Notes
- Feel free to adjust the amount of Korean red pepper flakes (gochugaru) based on your preferred level of spiciness.
- The longer you let the kimchi ferment, the more intense its flavour will become.
- Remember to use disposable gloves when massaging the kimchi paste to avoid staining your hands with red pepper flakes.
- This recipe yields about 8 servings, but you can easily scale it up or down based on your needs.
- Nutritional facts:
- The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition Information
Show Details
Calories
33kcal
(2%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
0.3g
(0%)
Saturated Fat
0.1g
(1%)
Sodium
5350mg
(223%)
Potassium
337mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1692IU
(34%)
Vitamin C
32mg
(36%)
Calcium
107mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Calories | 33kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Sodium | 5350mg | 223% |
| Potassium | 337mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1692IU | 34% |
| Vitamin C | 32mg | 36% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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