Spicy Kimchi
A traditional Korean side dish of fermented vegetables, most commonly napa cabbage and Korean radishes.
Prep Time
1 hour (plus 2+ hours salting/fermenting)
Cook Time
0 minutes
Total Time
3+ hours
Difficulty
Medium
Skills Required
Fermentation
Ingredients & Nutrition
30 kcal
Calories
2g
Protein
0.5g
Fat
5g
Carbs
2g
Fiber
2g
Sugar
800mg
Sodium
- 1 large head Napa Cabbage
- 1/2 cup Korean Coarse Sea Salt
- 1/2, julienned Korean Radish
- 4, chopped Scallions
- 1/2 cup Gochugaru (Korean chili powder)
- 1/4 cup Fish Sauce
- 10 cloves, minced Garlic
- 1 tbsp, minced Ginger
Equipment Needed
- Large Pot
- Mixing Bowls
- Chef's Knife
Let AI Suggest Variations
- Make it vegan by using soy sauce or miso instead of fish sauce.
- Add julienned carrots or apples for sweetness.
- Use less gochugaru for a milder kimchi.
- Make cucumber kimchi (oi-sobagi) for a refreshing alternative.
Instructions:
1. Cut cabbage into 2-inch pieces. Salt the cabbage and let it sit for 2 hours, tossing every 30 minutes. Rinse and drain.
2. In a bowl, combine radish, scallions, gochugaru, fish sauce, garlic, and ginger to make a paste.
3. Mix the paste with the cabbage until well-coated.
4. Pack the kimchi into a large jar, pressing down to remove air bubbles.
5. Let it ferment at room temperature for 1-5 days, then refrigerate.