Kimchi

Piquant and pungent, this easy-to-make kimchi is delicious when fresh, with a flavor that develops as it matures.

Course Condiments & Pickles, Salad

Cuisine Best, Korean

Level Intermediate

Main Ingredient Vegetable

Diet Dairy-Free, Gluten-Free, Low-Carb, Low-Fat, Pescatarian

Prep Time 1 20

Fermenting Time 7

Total Time 8 20

Servings servings

Calories 103kcal

Ingredients

1500 grams napa cabbage (~ half a large head)
¼ cup sea salt
50 grams onions (~¼ large onion)
30 grams garlic (~half a head)
15 grams fresh ginger (~ 1.25 centimeters, cut into coins)
65 grams apple (~½ apple)
3 tablespoons Saeujeot (salted brine shrimp)
3 tablespoons cooked short-grain rice
1 tablespoon myeolchijeot (fermented anchovies or fish sauce)
2 teaspoons granulated sugar (optional)
150 grams Korean radish (~¼ radish shredded)
150 grams carrot (~1 large carrot shredded)
4 scallions (thinly sliced)
35 grams garlic chives (cut into 2 inch lengths)
½ cup gochugaru (Korean chili flakes)

Grams + US Cups - US Standard

Instructions

Remove the core from the 1500 grams napa cabbage and cut it into 3"x3" pieces. In a very large bowl or clean bucket, add the napa cabbage and toss with the ¼ cup sea salt.
1500 grams napa cabbage, ¼ cup sea salt
Cover the cabbage with cold water. Put this in a room temperature place for 24 hours. This removes some of the excess water from the cabbage making it crunchier and it also begins the fermentation process.
The next day, put the 50 grams onions, 30 grams garlic, 15 grams fresh ginger, 65 grams apple, 3 tablespoons Saeujeot, 3 tablespoons cooked short-grain rice, 1 tablespoon myeolchijeot, and 2 teaspoons granulated sugar in a blender or food processor and process until you have a smooth paste.
50 grams onions, 30 grams garlic, 15 grams fresh ginger, 65 grams apple, 3 tablespoons Saeujeot, 3 tablespoons cooked short-grain rice, 1 tablespoon myeolchijeot, 2 teaspoons granulated sugar
In a medium sized bowl, add the 150 grams Korean radish, 150 grams carrot, 4 scallions, 35 grams garlic chives and ½ cup gochugaru along with the mixture from the blender. Put on some food-safe gloves and squish the mixture together with one hand. Taste the mixture and add more gochugaru if you want it spicier.
150 grams Korean radish, 150 grams carrot, 4 scallions, 35 grams garlic chives, ½ cup gochugaru
Drain the cabbage then return it to the bowl along with the seasoned vegetables. Toss the mixture together with your hands until everything is very well combined.
Your kimchi is edible right away, but it's best to let it ferment in a cool place for at least a week.

Nutrition