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Kimchi (김치): Korean Fermented Cabbage
More recipes: Korean Recipes · All Asian Recipes
35 Mintotal
1serving
25kcal
KoreanCuisine
Kimchi (김치): Korean Fermented Cabbage
Laura Chen
1
30 Minuten
5 Minuten
25
Korean
Fermented Foods
Kimchi is a traditional Korean dish of fermented cabbage and other vegetables. People love it for its spicy, sour flavor and count it as a healthy food.
Ingredients
- 1 medium napa cabbage
- 100 g coarse sea salt
- 1 liter (about 4 cups) water
- 100 g Korean radish (mu) or daikon, grated
- 1 bunch scallions, sliced
- 5 garlic cloves, chopped
- 2 cm fresh ginger, grated
- 2 tbsp sugar
- 3 tbsp fish sauce
- 5 tbsp Korean chili flakes (gochugaru)
Instructions
- Cut the napa cabbage in half lengthwise and sprinkle the salt between the leaves.
- Cover the cabbage with the water and let it stand for 12 hours, turning it now and then.
- Rinse the cabbage and let it drain.
- In a large bowl, mix the radish, scallions, garlic, ginger, sugar and fish sauce.
- Add the chili flakes and mix well.
- Spread the seasoning paste evenly over the cabbage leaves.
- Press the cabbage firmly into a large sterilized jar and make sure the liquid covers the leaves completely.
- Seal the jar and let the kimchi ferment at room temperature for 2 to 5 days, then store it in the fridge.
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More recipes: Korean Recipes · All Asian Recipes