Kimchi Recipe
Kimchi is a traditional Korean dish renowned for its pungent flavor and health benefits. Essentially, it's a fermented vegetable dish, typically made from cabbage and radishes, although there are many regional and seasonal variations.
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Calories: 150kcal
Servings: 5 people
Equipment
- Large mixing bowl
- Knife and Cutting Board
- Blender or Food Processor
- Measuring Spoons and Cups
- Clean, airtight storage containers
Ingredients
- 1 medium Napa cabbage
- 2 large Korean radishes
- 1 cup Korean coarse sea salt for salting the vegetables
- 5 cloves garlic
- 1 thumb-sized piece of ginger
- 1/4 cup Korean red chili powder
- 2 tablespoons fish sauce
- 1 tablespoon sugar optional, for added sweetness
- 2 carrots
- 4 scallions
- 1 small daikon radish
Instructions
- Prepare Vegetables: Wash and chop 1 medium Napa cabbage and 2 large Korean radishes into bite-sized pieces. Place them in a large mixing bowl.
- Salt Vegetables: Sprinkle 1 cup of Korean coarse sea salt over the chopped vegetables. Toss well to ensure even coating. Let them sit for a few hours to draw out excess moisture, occasionally tossing them.
- Make Seasoning Paste: In a blender or food processor, combine 5 cloves of garlic, 1 thumb-sized piece of ginger (peeled), 1/4 cup of Korean red chili powder, 2 tablespoons of fish sauce, and 1 tablespoon of sugar (optional). Blend until smooth.
- Prepare Additional Ingredients: Shred 2 carrots, thinly slice 4 scallions, and julienne 1 small daikon radish.
- Rinse and Drain Vegetables: After the vegetables have wilted, rinse them under cold water to remove excess salt. Drain well in a colander.
- Mix Vegetables and Seasoning: In the large mixing bowl, combine the rinsed and drained vegetables with the seasoning paste, shredded carrots, sliced scallions, and julienned daikon radish. Mix well until all the vegetables are evenly coated with the seasoning.
- Pack into Fermentation Container: Pack the seasoned vegetables tightly into a clean, airtight fermentation container, pressing down firmly to remove air bubbles.
- Ferment: Close the container and let it ferment at room temperature for a few days to several weeks, depending on your preferred level of fermentation. Remember to burp the container periodically to release pressure.
Notes
Use Fresh Ingredients: Start with fresh and high-quality vegetables for the best flavor and texture.
Adjust Spice Level: Control the spiciness of your kimchi by adjusting the amount of chili powder used in the seasoning paste according to your preference.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Fiber: 2g | Sugar: 0.2g