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Korean Kimchi
5 from 22 votes

Korean Kimchi

Korean Kimchi is a fermented vegetable dish primarily made from Napa cabbage, combined with a spicy paste made from ingredients like garlic, ginger, green apple, and Korean chili flakes. The cabbage is salted and wilted before being mixed with the paste, carrots, and green onions, then packed into jars to ferment under brine. The result is a spicy, tangy, and crunchy condiment essential to Korean cuisine.

Prep Time
15 mins
Cook Time
1 min
Total Time
16 mins
Servings: 12 servings
Calories: 32 kcal
Course: Side Dish
Cuisine: Korean

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

    Cup of Yum
  1. Wash all vegetables. Set aside a few outer leaves of the cabbage. 
  2. Cut the cabbage into small, square pieces. Think bite size. Cut the green onion into ½ inch pieces. Put onions in the fridge.
  3. 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.  
  4. 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.
  5. After 2 hours, drain the cabbage and pat the leaves dry. This will remove the excess salt. 
  6. Use gloves. Combine paste, carrots, green onion, and cabbage until it's all well-coated.
  7. 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.
  8. 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. 
  9. Leave out at room temperature for 2-4 days. 
  10. When finished, place sealed in fridge. It keeps for 3-5 months. 

Nutrition Information

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 32

% 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.