Description
Experience the vibrant flavors of Korean cuisine with this irresistible kimchi recipe. With a perfect balance of spices and fermentation, homemade kimchi is not just a side dish—it’s a flavor-packed addition that enhances any meal. Packed with probiotics and nutrients, this versatile kimchi can be enjoyed on its own or as a star ingredient in various recipes. Whether you’re a culinary expert or just starting, making your own kimchi will impress your family and friends while providing a delicious and healthy option for your diet.
Ingredients
Scale
- 1 medium Napa cabbage (about 2 lbs)
- 1/2 cup coarse sea salt
- 1/2 cup Korean red pepper flakes (gochugaru)
- 6 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 1/4 cup water
- 4 green onions, chopped
- 1 cup carrots, grated (optional)
Instructions
- Cut the Napa cabbage into quarters lengthwise and remove the core. Chop into bite-sized pieces and place in a large bowl.
- Sprinkle salt over the chopped cabbage generously. Massage gently for 5-10 minutes until wilted. Let sit for 1-2 hours, turning occasionally.
- In a separate bowl, mix gochugaru, minced garlic, ginger, soy sauce, sugar, and water to form a thick paste.
- Rinse the salted cabbage under cold water to remove excess salt; drain well. Combine with chopped green onions and grated carrots in a mixing bowl.
- Add the spice paste to the vegetable mixture and mix thoroughly until all pieces are coated.
- Pack the mixture into clean glass jars tightly but leave space at the top for fermentation gases. Seal loosely with lids.
- Prep Time: 15 minutes
- Cook Time: N/A (fermentation time varies)
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 50
- Sugar: 2g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg