Kimchee
Dive into the bold, tangy, and umami-packed world of homemade kimchee, a beloved Korean fermented side dish bursting with vibrant flavor and healthful probiotics. This recipe features crisp napa cabbage, julienned daikon radish, and carrots, all infused with an aromatic spice paste made from garlic, ginger, Korean red chili flakes (Gochugaru), and a splash of savory fish sauce. Hand-massaged with care, this vegetable medley is fermented to perfection, creating a rich blend of spicy, salty, and slightly sweet flavors that deepen over time. Perfect as a zingy side, a topping for rice bowls, or an addition to stir-fries, this authentic kimchee recipe brings the art of fermentation into your kitchen, offering a taste of Korea in every bite. Let your kimchee develop to your ideal tanginess and enjoy a culinary tradition that’s as delicious as it is rewarding!
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Recipe Information
Ingredients
- 1 large head napa cabbage
- 0.5 cup coarse sea salt
- 4 cups water
- 1 medium, julienned daikon radish
- 2 medium, julienned carrots
- 4 stalks, chopped green onions
- 6 cloves, minced garlic
- 1 inch, peeled and minced ginger
- 0.5 cup Korean red chili flakes (Gochugaru)
- 3 tablespoons fish sauce
- 1 teaspoon sugar
Instructions
Cut the napa cabbage into quarters lengthwise and remove the core. Chop the cabbage into bite-sized pieces.
Dissolve the coarse sea salt in water to create a brine. Submerge the cabbage pieces in the brine, ensuring they are fully covered. Let the cabbage soak for 2-4 hours, flipping occasionally.
After soaking, rinse the cabbage thoroughly under cold water 2-3 times to remove excess salt, then let it drain in a colander.
Prepare the spice paste by mixing the minced garlic, ginger, Korean red chili flakes, fish sauce, and sugar in a bowl. Stir until a thick paste forms.
Combine the julienned daikon radish, carrots, and chopped green onions in a large mixing bowl.
Add the drained cabbage pieces to the bowl with vegetables. Using disposable gloves, massage the spice paste into the vegetables until evenly distributed and coated.
Pack the kimchee mixture tightly into clean, airtight jars, pressing down to eliminate air pockets. Leave at least 1 inch of space at the top to allow for expansion during fermentation.
Seal the jars and leave them at room temperature for 1-2 days to ferment. Check daily for bubbles and taste to determine your preferred level of fermentation.
Once fermented to your liking, transfer the kimchee to the refrigerator to slow further fermentation. It can be enjoyed immediately but will develop deeper flavors over time.
Nutrition Facts
Calories |
61 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11847 mg | 515% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.0 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
