Kimchee Korean Vegetable Pickle
Dive into the bold and tantalizing flavors of Korea with this homemade Kimchee Korean Vegetable Pickle recipe, a quintessential fermented side dish bursting with spice, tang, and umami. Made with crisp Napa cabbage, crunchy Korean radish (or daikon), and the fiery kick of gochugaru (Korean chili flakes), this traditional recipe offers a perfect balance of savory, salty, and slightly sweet notes. Featuring an easy-to-make garlic and ginger paste, with the optional addition of fish sauce for depth, this recipe is as authentic as it is approachable. With a quick preparation time and a fermentation process that enhances its complexity over days, this kimchee is the ideal accompaniment to rice, soups, or Korean barbecue. Perfect for beginner fermenters and culinary explorers alike, this flavorful Korean staple will elevate your mealtime experience!
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Recipe Information
Ingredients
- 1 large head Napa cabbage
- 1 medium Korean radish (mu) or daikon
- 0.5 cup Coarse sea salt
- 4 cups Water
- 6 large Garlic cloves
- 1 2-inch piece Fresh ginger
- 0.5 cup Korean chili flakes (gochugaru)
- 2 tablespoons Fish sauce (optional for added umami)
- 1 teaspoon Granulated sugar
- 4 stalks Green onions
Instructions
Cut the Napa cabbage lengthwise into quarters, then remove the core and slice into bite-sized pieces.
Peel and julienne the Korean radish (or daikon) into thin matchstick pieces.
In a large mixing bowl, dissolve the sea salt in 4 cups of water. Add the cabbage and radish, ensuring they are fully immersed. Let sit for 2 hours, flipping occasionally.
After 2 hours, drain the cabbage and radish, and rinse thoroughly under cold running water to remove excess salt. Let them drain completely in a colander.
Meanwhile, prepare the kimchee paste: In a food processor or blender, combine garlic cloves, ginger, Korean chili flakes, fish sauce (if using), and sugar. Blend into a smooth paste.
Trim and cut the green onions into 2-inch pieces.
In a large mixing bowl, combine the drained cabbage, radish, and green onions. Add the kimchee paste and mix thoroughly with your hands, ensuring every piece is coated (wear gloves to protect your hands from chili heat).
Pack the kimchee mixture tightly into a clean glass jar or airtight container, pressing down to remove air pockets. Leave about 1 inch of space at the top for fermentation expansion.
Seal the jar and let it ferment at room temperature for 1-2 days. Afterward, transfer the jar to the refrigerator. The kimchee will continue to develop flavor over time.
Enjoy as a side dish with rice, soups, or stews!
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 49122 mg | 2136% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 62.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1278 mg | 98% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 6218 mg | 132% | |
*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.
