Winter Kimchi
Winter Kimchi is a bold, spicy Korean staple that delivers deep, warming heat with every bite. Shredded napa cabbage, crisp radish, and sharp spring onions soak up a fiery marinade of gochujang, chili flakes, and fermented baby shrimp, creating a balance of heat, funk, and umami. The texture is a satisfying mix of tender cabbage and crunchy radish, while the tangy, spicy kick lingers long after the last bite. Worth making for its ability to transform simple meals into something vibrant and deeply flavorful.
Ingredients
- napa cabbage1.0 small
- brine solution3.0 liters
- chilly paste / korean gochujang paste3.0 tablespoons
- bowl rice0.25
- radish150.0 grams
- spring onions40.0 grams
- chilly flakes15.0 grams
- sugar10.0 grams
- garlic bulb1.0
- fermented baby shrimps/ cincalok2.0 tablespoons
- fish sauce0.125 cup
Nutrition
Directions
- 1
Cut the napa cabbage lengthwise into quarters and soak in the brine solution for 4-6 hours, turning occasionally.
- 2
Rinse the cabbage thoroughly under cold water to remove excess salt, then drain well.
- 3
Cook the rice and let it cool; then blend it into a paste with a little water to make a porridge-like consistency.
- 4
Julienne the radish and slice the spring onions thinly. Mince the garlic.
- 5
In a bowl, combine the rice paste, gochujang, chili flakes, sugar, minced garlic, fermented baby shrimps, and fish sauce to form a thick paste.
- 6
Mix the radish and spring onions into the paste until evenly coated.
- 7
Spread the paste mixture between the cabbage leaves, ensuring each layer is coated.
- 8
Pack the stuffed cabbage tightly into a jar or container, pressing down to remove air pockets.
- 9
Leave at room temperature for 1-2 days to ferment, then refrigerate. Serve after 1 week for best flavor.
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