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Spicy Fermented Korean Cabbage


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  • Author: Isabella
  • Total Time: 1-5 days (including fermentation)
  • Yield: Makes about 1 quart jar of kimchi
  • Diet: Vegetarian

Description

Discover the authentic flavors of Spicy Fermented Korean Cabbage (Kimchi) with this easy-to-follow homemade recipe. Learn how to prepare and ferment this traditional Korean dish, perfect for enhancing meals or enjoying as a healthy snack.


Ingredients

1 medium napa cabbage

1/4 cup sea salt

4 cups water

1 tablespoon grated ginger

4 cloves garlic, minced

2 tablespoons Korean red pepper flakes (gochugaru)

1 tablespoon sugar

4 green onions, chopped

1 medium carrot, julienned

1 small daikon radish, julienned (optional)

2 tablespoons fish sauce (optional)


Instructions

  1. Prepare the cabbage by cutting it into bite-sized pieces.
  2. Dissolve sea salt in water and soak cabbage for 2 hours. Rinse and drain.
  3. Make a paste with ginger, garlic, red pepper flakes, sugar, and fish sauce (if using).
  4. Mix in green onions, carrot, and daikon radish with the paste.
  5. Pack the mixture into a jar, press down to remove air bubbles, leaving space at the top.
  6. Ferment at room temperature for 1-5 days, then refrigerate.

Notes

Adjust spice level by varying Korean red pepper flakes.

Ensure vegetables are fully submerged in brine during fermentation.

Taste periodically to achieve desired tanginess before refrigerating.

  • Prep Time: 30 minutes
  • Category: Side Dish, Fermented Foods
  • Method: Fermentation
  • Cuisine: Korean

Nutrition

  • Serving Size: Makes about 1 quart jar of kimchi