Description
A simple and delicious recipe for making your own homemade kimchi, a traditional Korean fermented dish.
Ingredients
Scale
- 1 medium napa cabbage, cut into quarters
- 1/4 cup sea salt
- 4 cups water
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 2 tablespoons sugar
- 1 tablespoon fish sauce (optional)
- 1/4 cup Korean red pepper flakes (gochugaru)
- 2 green onions, chopped
- 1 carrot, julienned
Instructions
- In a large bowl, dissolve the sea salt in water and soak the cabbage quarters for 2 hours.
- Rinse the cabbage under cold water and drain well.
- In a separate bowl, mix together the ginger, garlic, sugar, fish sauce, and gochugaru to create a paste.
- Add the chopped green onions and julienned carrot to the paste and mix well.
- Rub the paste all over the cabbage, ensuring it is well coated.
- Pack the cabbage tightly into a clean jar, pressing down to remove air bubbles.
- Leave the jar at room temperature for 1-5 days to ferment, depending on your taste preference.
- Once fermented, store the kimchi in the refrigerator.
Notes
- Adjust the amount of gochugaru based on your spice preference.
- Fermentation time can vary based on temperature; taste daily to check for desired flavor.
- Kimchi can be stored in the refrigerator for several weeks.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 2g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Homemade Kimchi