Korean Kimchi
User Reviews
5
Korean Kimchi
Description
This Korean Kimchi recipe starts by washing and cutting Napa cabbage into bite-sized pieces, then coating it thoroughly with coarse sea salt and massaging it to ensure even salt coverage. The cabbage is left to wilt for about two hours at room temperature. Meanwhile, a spicy paste is prepared by blending green apple, garlic, ginger, and red pepper flakes until smooth and chilled.
After wilting, excess moisture is drained from the cabbage, which is then combined with the prepared paste, matchstick-cut carrots, and chopped green onions while wearing gloves to protect the hands from the chili. The kimchi is packed into glass jars with some reserved cabbage leaves folded on top to keep the mixture submerged.
Water is carefully added to cover the kimchi completely, maintaining about a half-inch of space at the top to allow gases produced during fermentation to escape slowly. The jars are sealed loosely to avoid pressure buildup and traditionally left at room temperature to ferment before refrigeration. This process develops the signature sour, spicy, and umami flavors, while the vegetables retain some crispness.
Ingredients
- 2 pounds Napa cabbage or green cabbage
- 2 tbsp sea salt coarse
- 2-3 cloves garlic
- 1 tsp ginger fresh
- 1 green apple
- 3 tbsp red pepper flakes As a substitute you can use sriracha or Korean chili flakes: gochugaru, crushed
- 4 green onions
- 1 cup carrot matchstick cut
Instructions
- Wash all vegetables. Set aside a few outer leaves of the cabbage.
- Cut the cabbage into small, square pieces. Think bite size. Cut the green onion into ½ inch pieces. Put onions in the fridge.
- Sprinkle cabbage with sea salt. Massage for 1 minute to ensure all cabbage is coated in salt. After this, allow the cabbage to wilt for 2 hours at room temperature.
- In a food processor or mortar, combine apple, ginger, garlic, and chili until smooth. Save this in the fridge for later. This is your paste.
- After 2 hours, drain the cabbage and pat the leaves dry. This will remove the excess salt.
- Use gloves. Combine paste, carrots, green onion, and cabbage until it's all well-coated.
- Pack the kimchi into glass jars leaving room at the top. Fold the extra leaves and press them into the top to hold down the smaller leaves. This will save you from using fermentation weights.
- SLOWLY add water to the jars until everything is under the brine. Make sure to leave ½ inch of breathing room at the top. Use mason jar rings and a paper towel or reCAP with an airlock to seal.
- Leave out at room temperature for 2-4 days.
- When finished, place sealed in fridge. It keeps for 3-5 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Calories | 32kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Sodium | 1210mg | 50% |
| Potassium | 280mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2665IU | 53% |
| Vitamin C | 22.7mg | 25% |
| Calcium | 73mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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