Korean·non-vegetarian·medium

Kimchi/Kimchee/Gimchi (Korean Fermented Spicy Cabbage)

Name: Kimchi/Kimchee/Gimchi (Korean Fermented Spicy Cabbage)
Prep time: 20 min
Total time: 20 min
Yield: 20 servings
Cuisine: Korean
Ingredients: 1.0 cup brown sugar; 3.0 napa cabbages; 4.0 cups coarse sea salt; 0.5 cup fish sauce; 12.0 garlic cloves; 2.0 tbsp ginger; 4.0 cups gochugaru; 3.0 green onions; 2.0 cups radish; 3.0 tbsp rice flour; 1.0 onion; 4.0 tbsp saewujeot; 4.0 tbsp saewujeot

Alright, let's talk kimchi, the spicy and tangy Korean wonder! Here's what you'll need: brown sugar, napa cabbage, sea salt, fish sauce, garlic, ginger, gochugaru, green onions, radish, and rice flour. Now, the full recipe is on the source website, but let me share a little secret with you. One time, I accidentally put way too much gochugaru in my kimchi and ended up breathing fire for a week! So, be careful with that spicy pepper powder, folks. Here's a tip for you: when massaging the cabbage with salt, put on some music and really get into it. The salt needs to penetrate the leaves, so show that cabbage some love! Don't be afraid to experiment with the spice levels and ingredients - kimchi is all about personal taste. And remember, a batch made with love always tastes the best. Enjoy your kimchi-making adventure, and may your taste buds dance with joy!

20 min(prep 20 + cook 0)

20 servings

35 kcal

4.5

Ingredients

brown sugar1.0 cup
napa cabbages3.0
coarse sea salt4.0 cups
fish sauce0.5 cup
garlic cloves12.0
ginger2.0 tbsp
gochugaru4.0 cups
green onions3.0
radish2.0 cups
rice flour3.0 tbsp
onion1.0
saewujeot4.0 tbsp
saewujeot4.0 tbsp

Nutrition

35 kcalper serving

Protein2g17%

Carbs6g50%

Fat1g8%

Fiber2g17%

Sugar1g8%

Directions

1
Cut cabbages in half lengthwise and rinse with water.
2
Dissolve 1 cup coarse sea salt in a large bowl of water. Submerge cabbage halves, sprinkle remaining salt between leaves, and soak for 4-6 hours, turning occasionally.
3
Rinse cabbages thoroughly under cold water to remove excess salt. Drain and squeeze out water gently.
4
In a saucepan, mix rice flour with 2 cups water. Cook over medium heat, stirring until thickened into a paste. Cool completely.
5
Blend onion, garlic, ginger, fish sauce, and saewujeot into a smooth paste. Combine with cooled rice paste, gochugaru, and brown sugar to form a thick seasoning paste.
6
Cut radish and green onions into matchsticks. Mix into the seasoning paste.
7
Spread seasoning paste evenly between each leaf of the cabbage halves. Fold the outer leaves over and pack tightly into a jar or container.
8
Leave at room temperature for 1-2 days to ferment, then refrigerate. Kimchi is ready to eat after 1 week.

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