Korean Kimchee
Discover the bold and tangy flavors of traditional Korean Kimchee, a quintessential dish that embodies Korea’s vibrant culinary heritage. This authentic recipe combines crisp Napa cabbage and crunchy Korean radish, naturally fermented in a flavorful marinade of garlic, ginger, fish sauce, and fiery Korean red pepper flakes (gochugaru). With easy-to-follow steps and a customizable fermentation process, this homemade kimchee strikes the perfect balance of heat, umami, and tanginess. Ideal as a side dish, condiment, or topping, it pairs beautifully with rice, noodles, or grilled meats, bringing a burst of probiotics and zest to any meal. Elevate your cooking repertoire with this make-ahead recipe that transforms simple ingredients into a healthful, flavor-packed staple.
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Recipe Information
Ingredients
- 2 heads Napa cabbage
- 1 medium (about 1 lb) Korean radish (mu)
- 0.5 cup Coarse sea salt
- 10 cups Water
- 8 cloves Garlic
- 1 2-inch piece Ginger
- 0.25 cup Fish sauce
- 0.5 cup Korean red pepper flakes (gochugaru)
- 2 teaspoons Sugar
- 4 stalks Green onions
- 1 medium Carrot
Instructions
Cut the Napa cabbage into quarters lengthwise and remove the core. Chop each quarter into large bite-sized pieces.
Dissolve the coarse sea salt into 10 cups of water in a large bowl or basin. Submerge the cabbage pieces in the salty water, ensuring they are evenly soaked. Let it sit for 2 hours, tossing and flipping the cabbage every 30 minutes.
Peel and julienne the Korean radish and carrot. Set aside.
Rinse the salted cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.
Peel and mince the garlic and ginger. Combine them in a food processor or blender with the fish sauce, Korean red pepper flakes (gochugaru), and sugar. Blend until a smooth paste forms.
Slice the green onions into 2-inch pieces. In a large mixing bowl, combine the Napa cabbage, radish, carrot, and green onions.
Add the spice paste to the vegetables. Wear gloves to prevent staining and mix thoroughly, ensuring every piece is coated with the spice mixture.
Pack the mixture tightly into a clean, airtight glass jar or fermentation container. Press down to minimize air pockets, leaving about 1 inch of space at the top for expansion during fermentation.
Seal the container and let it ferment at room temperature for 1–5 days, depending on desired taste. Check daily, pressing down the mixture to keep it submerged in its juices.
Once fermented to your preference, store the kimchee in the refrigerator, where it will continue to develop flavor slowly. Enjoy chilled as a side dish or condiment!
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 51438 mg | 2236% | |
| Total Carbohydrate | 171.8 g | 62% | |
| Dietary Fiber | 67.6 g | 241% | |
| Total Sugars | 78.5 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1768 mg | 136% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 7887 mg | 168% | |
*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.
