Korean Cabbage Kimchi

May 06, 2023May 6, 20230 0

A staple side dish in Korean cuisine, spicy and crunchy kimchi is a probiotic-rich food that pairs well with any meal.

by The Chefin Side

Prep

140 min

Cook

0 min

Ready In

140 min

Level

Easy

Rating

Ingredients

	3 tablespoons pickling salt
	1 teaspoon pickling salt
	6 cups water
	2 lbs Chinese cabbage , Napa
	6 scallions , cut into 2-inch lengths , then slivered
	1 1/2 tablespoons minced ginger , fresh
	2 tablespoons korean red pepper powder or 1 1/2 tablespoons crushed red pepper flakes
	1 teaspoon sugar

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Korean cuisine is known for its bold flavors and diverse array of side dishes, and kimchi is a staple in this culinary tradition. Made by pickling cabbage in a spicy and fragrant seasoning mixture, kimchi is a beloved accompaniment to any meal. While it's primarily enjoyed for its unique taste and texture, kimchi also offers a range of health benefits thanks to its probiotic content. By adding cabbage kimchi to your diet, you can support your immune system, aid digestion, and get a healthy dose of fiber and antioxidants.

Instructions

1.	Cut the cabbage in half lengthwise and discard the core.
2.	Cut the cabbage crosswise into 2-inch wide pieces.
3.	Dissolve 3 tablespoons of pickling salt into 6 cups of water and soak the cabbage in the brine for 2 hours.
4.	After 2 hours, drain the cabbage, reserving 1 cup of the brine.
5.	In a separate bowl, mix together the sugar, 1 teaspoon of pickling salt, ginger, red pepper powder, and 1/2 cup of the reserved brine.
6.	Add the slivered scallions to the seasoning mixture and mix well.
7.	Rub the seasoning mixture onto the cabbage until each piece is covered.
8.	Pack the seasoned cabbage tightly into a jar.
9.	Pour the remaining brine over the cabbage and seal the jar.
10.	Let the kimchi ferment at room temperature for 24-48 hours or until it reaches your desired level of sourness. Once it's ready, store it in the fridge.
11.

PROS

Kimchi is a probiotic-rich food that aids digestion and boosts the immune system.
It’s also low in calories and high in fiber and antioxidants.

CONS

Kimchi is notoriously spicy, which may be a turn-off for those who can’t handle heat well.
The fermentation process can also result in a strong odor.

HEALTH & BENEFITS

Regular consumption of probiotic-rich kimchi has been linked to improved digestion and gut health, lower cholesterol levels, and a reduced risk of certain cancers.