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spicy-cabbage-kimchi-recipe

Spicy Cabbage Kimchi Recipe

A traditional Korean side dish made from fermented cabbage and radishes.
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Preparation Time: 30 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Korean
Servings: 4 servings
Calories: 50 kcal

Ingredients 

Main Ingredients

  • 1 medium napa cabbage
  • ¼ cup sea salt
  • 1 tablespoon grated ginger
  • 4 cloves garlic, minced
  • 1 tablespoon sugar
  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • ¼ cup Korean red pepper flakes (gochugaru)
  • 4 green onions, chopped
  • 1 medium carrot, julienned
  • ½ daikon radish, julienned

Instructions 

  1. Cut the cabbage into quarters and remove the core. Cut each quarter into 2-inch pieces.
  2. Place the cabbage in a large bowl and sprinkle with sea salt. Toss to combine and let sit for 1-2 hours, tossing occasionally.
  3. Rinse the cabbage under cold water to remove excess salt. Drain well.
  4. In a separate bowl, combine ginger, garlic, sugar, fish sauce, soy sauce, and red pepper flakes to make the paste.
  5. Add the cabbage, green onions, carrot, and daikon radish to the paste. Mix well to coat all the vegetables.
  6. Pack the mixture tightly into a clean jar, pressing down to remove air bubbles. Leave some space at the top for expansion.
  7. Seal the jar and let it ferment at room temperature for 1-5 days, tasting daily until desired flavor is reached. Once fermented, store in the refrigerator.

Nutritional Value

Calories: 50kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.5g | Sodium: 800mg | Potassium: 200mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg

Keywords

Kimchi
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