Kimchi (Korean Fermented Spicy Cabbage)

May 15, 2023May 15, 20230 2
Delicious Kimchi Recipe for a Fermented Spicy Cabbage
in Korean

Prep

30 min

Cook

24 hrs

Ready In

24 hrs 30 min

Level

Very easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 heads napa cabbage
3 cups water
4 cups coarse sea salt
3 cups water
3 tablespoons sweet rice flour
1 yellow onion
12 cloves garlic , peeled
2 tablespoons minced fresh ginger root
1 tablespoon water , or as needed
4 cups Korean red chile flakes ( gochugaru )
1/2 cup fish sauce
1/4 cup dried salted shrimp ( saeujeot )
2 tablespoons brown sugar
1 tablespoon sesame seeds , or more to taste
2 cups Korean radish , cut into matchstick-size pieces
3 green onions , cut into 2-inch pieces

Nutrision Information

Servings Per Recipe
12
Calories
44
Sugar
2g
Fat
1g
Kimchi is a staple in Korean cuisine, often served as a side dish or used as a condiment. Made from fermented cabbage and other vegetables, it has a tangy and spicy flavor with a crunch. The fermentation process not only adds flavor but also provides probiotic benefits that can support digestive health. While there are many variations of kimchi, the Korean red chile flakes (gochugaru) are a key ingredient to get that distinct spicy flavor. Kimchi can be enjoyed on its own, added to soups or stews, or used as a topping for rice dishes.

Instructions

1.Remove the cores from the cabbage heads and chop each head into 2-inch pieces.
2.In a large bowl, mix together the water and 4 cups of salt until the salt is dissolved. Add the cabbage and let it soak for about 12 hours.
3.During this time, mix together the remaining 3 cups of water, sweet rice flour, and 1 tablespoon of water to make a paste.
4.In a food processor, combine the onion, garlic, and ginger until finely chopped. Add the chile flakes, fish sauce, dried shrimp, brown sugar, and sesame seeds.
5.Drain the cabbage and rinse it thoroughly. In a large bowl, mix the cabbage, radish, and green onions with the spicy paste until the vegetables are evenly coated.
6.Pack the mixture tightly into jars, leaving about 1 inch of space at the top. Place a weight (such as a clean rock or glass weight) on top of the vegetables.
7.Seal the jars and let them sit at room temperature for about 24 hours before transferring them to the refrigerator. The kimchi will be ready to eat after a few days, but the flavor will continue to develop over time in the refrigerator.

PROS

Kimchi is a tasty and flavorful way to enjoy cabbage and radish.

The fermentation process can provide probiotic benefits for digestive health.

CONS

Kimchi can be quite spicy and may not be suitable for those with sensitive palates.

The fermentation process can cause gas and bloating in some individuals.

HEALTH & BENEFITS

Kimchi is a low-calorie food that is high in fiber and vitamins, including vitamin C, K, and A.
The fermentation process can also provide beneficial bacteria, similar to what is found in yogurt or other fermented foods. These probiotics can help improve gut health and support overall immune function.

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