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Kimchi
Kimchi
Kimchi is a traditional Korean dish made with fermented vegetables, usually Napa cabbage and radishes, seasoned with various spices and seasonings like garlic, ginger, and chili pepper. It has a tangy, spicy, and slightly sour flavor and is often enjoyed as a side dish or added to dishes like stir-fries, soups, and rice bowls.
Ingredients
- 1 medium Napa cabbage
- 1 small daikon radish julienned
- 4 green onions chopped
- 1/4 cup Korean red chili pepper flakes gochugaru
- 3 cloves garlic minced
- 1 inch piece ginger minced
- 2 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon salt
Instructions
- Cut the Napa cabbage in half lengthwise, then chop into bite-sized pieces. Place in a large bowl and sprinkle with salt. Let it sit for about 1-2 hours to draw out excess moisture.
- Rinse the cabbage under cold water to remove the salt, then drain well and pat dry with a clean towel.
- In a separate bowl, mix together the Korean red chili pepper flakes, garlic, ginger, fish sauce, soy sauce, and sugar to create a paste.
- Add the chopped green onions and julienned daikon radish to the paste and mix well.
- Gently combine the cabbage with the paste mixture until the cabbage is well coated.
- Pack the kimchi into a clean, airtight jar or container, pressing down firmly to remove any air bubbles.
- Leave the kimchi to ferment at room temperature for 1-2 days, then refrigerate. The longer it sits, the more flavorful it will become.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 119kcal (6%)Carbohydrates: 24g (8%)Protein: 7g (14%)Fat: 3g (5%)Saturated Fat: 0.5g (3%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2985mg (130%)Potassium: 1101mg (31%)Fiber: 10g (42%)Sugar: 10g (11%)Vitamin A: 5221IU (104%)Vitamin C: 83mg (101%)Calcium: 264mg (26%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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