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spicy-cabbage-kimchi-recipe

Spicy Cabbage Kimchi Recipe

A traditional Korean side dish made from fermented cabbage and radishes.
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Preparation Time: 30 minutes
Fermentation Time 48 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Korean
Servings: 6 servings
Calories: 50 kcal

Ingredients 

Main Ingredients

  • 1 large Napa cabbage about 2 pounds
  • 1 medium Daikon radish julienned
  • 1 bunch Green onions chopped
  • ¼ cup Korean red pepper flakes (gochugaru)
  • 3 tablespoon Fish sauce
  • 1 tablespoon Sugar
  • 1 tablespoon Salt
  • 4 cloves Garlic minced
  • 1 tablespoon Ginger grated

Instructions 

  1. 1. Cut the cabbage into quarters and remove the core. Chop into bite-sized pieces.
  2. 2. Place the cabbage in a large bowl and sprinkle with salt. Massage the salt into the cabbage until it starts to soften. Let it sit for 1-2 hours.
  3. 3. Rinse the cabbage under cold water 3 times to remove excess salt. Drain well.
  4. 4. In a separate bowl, combine the garlic, ginger, sugar, and fish sauce to make a paste.
  5. 5. Add the daikon radish, green onions, and gochugaru to the paste. Mix well.
  6. 6. Put on gloves and mix the paste with the cabbage until well coated.
  7. 7. Pack the kimchi into a jar, pressing down to remove air bubbles. Leave some space at the top for expansion.
  8. 8. Let it ferment at room temperature for 1-2 days, then refrigerate.

Nutritional Value

Calories: 50kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 800mg | Potassium: 200mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 1mg

Keywords

Fermented, Kimchi, Spicy
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