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Ingredients

Adjust Servings:

	Main Ingredients
	1 medium Napa cabbage
	1 cup sea Salt
	4 cups Water
	Seasoning Paste
	1 tablespoon grated Ginger
	1 tablespoon minced Garlic
	1 tablespoon Sugar
	2 tablespoons fish sauce (or soy sauce for a vegan version) Fish sauce
	2 tablespoons Korean red pepper flakes (gochugaru) (adjust to taste) Korean red pepper flakes
	1 teaspoon (optional) Sesame seeds
	2 (chopped) Green onions
	Additional Vegetables (Optional)
	1 medium daikon radish (julienned) Radish
	(julienned) carrots

Nutritional information

15 kcal

Calories

1 g

Protein

0.5 g

Total Fat

3 g

Carbohydrates

1 g

Dietary Fiber

1 g

Sugars

600 mg

Sodium

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Kimchi

Name: Kimchi
Yield: 4 Servings
Cuisine: Korean
Ingredients: Napa cabbage: 1 medium; Salt: 1 cup sea; Water: 4 cups; Ginger: 1 tablespoon grated; Garlic: 1 tablespoon minced; Sugar: 1 tablespoon; Fish sauce: 2 tablespoons fish sauce (or soy sauce for a vegan version); Korean red pepper flakes: 2 tablespoons Korean red pepper flakes (gochugaru) (adjust to taste); Sesame seeds: 1 teaspoon (optional); Green onions: 2 (chopped); Radish: 1 medium daikon radish (julienned); carrots: (julienned)

Features:

Cuisine:

Kimchi is a traditional Korean dish made from fermented vegetables, primarily napa cabbage and radishes, seasoned with a variety of spices. It’s known for its spicy and tangy flavor, as well as its health benefits.

1-5 days (including fermentation)
Serves 4
Medium

Ingredients

Main Ingredients
1 medium Napa cabbage
1 cup sea Salt
4 cups Water
Seasoning Paste
1 tablespoon grated Ginger
1 tablespoon minced Garlic
1 tablespoon Sugar
2 tablespoons fish sauce (or soy sauce for a vegan version) Fish sauce
2 tablespoons Korean red pepper flakes (gochugaru) (adjust to taste) Korean red pepper flakes
1 teaspoon (optional) Sesame seeds
2 (chopped) Green onions
Additional Vegetables (Optional)
1 medium daikon radish (julienned) Radish
(julienned) carrots

Directions

Kimchi is not only a flavorful side dish but also a staple in Korean cuisine, often served with rice and other main dishes. It is celebrated for its numerous health benefits, including being rich in probiotics, vitamins, and antioxidants, contributing to improved digestion and overall health. Its unique taste and nutritional value make it a popular choice among many food enthusiasts worldwide.

Servings for Kimchi

Servings: Typically, this kimchi recipe serves 4 to 6 people as a side dish.

Serving Suggestions:

– Serve alongside rice and main dishes.

– Use as a topping for tacos, burgers, or salads.

– Incorporate into soups or stews for added flavor.

Share It: Let's Cook Together!

Steps

1 Done	Prepare the Cabbage - Cut the napa cabbage in half lengthwise, then into quarters. - Dissolve 1 cup of sea salt in 4 cups of water and soak the cabbage in this brine for 2-6 hours, turning occasionally until the leaves are wilted.
2 Done	Make the Seasoning Paste In a bowl, mix together the grated ginger, minced garlic, sugar, fish sauce, and Korean red pepper flakes to create a paste.
3 Done	Rinse and Drain the Cabbage After soaking, rinse the cabbage under cold water to remove excess salt and drain well.
4 Done	Mix Everything Together - In a large bowl, combine the drained cabbage, optional julienned radish, carrots, and the seasoning paste. - Use your hands (wear gloves to protect your skin from the spice) to mix everything thoroughly, ensuring that the paste coats all the vegetables.
5 Done	Pack into Jars Pack the kimchi mixture tightly into clean glass jars, leaving some space at the top for fermentation gases to escape.
6 Done	Ferment Leave the jars at room temperature for 1-5 days, depending on your preference for fermentation. Check daily for taste and to release gases if needed.
7 Done	Refrigerate Once fermented to your liking, transfer the jars to the refrigerator. The kimchi will continue to ferment slowly and develop more flavor over time.
8 Done	Tips - Storage: Kimchi can last for several months in the refrigerator. -Serving Suggestions: Serve as a side dish, in fried rice, or as a topping on various dishes. Enjoy your homemade kimchi! It's not just delicious but also a great source of probiotics.

Xiao Chen

Hello! I’m Lily Chen, a passionate food lover and culinary artist from Shanghai, China. Cooking is my life, and I believe it’s a beautiful way to connect with my culture and the world around me. I grew up surrounded by the rich flavors of traditional Chinese cuisine, which sparked my love for cooking at a young age.