Description
Traditional Korean Spicy Kimchi is an authentic fermented napa cabbage dish packed with bold, tangy, and spicy flavors. This probiotic-rich staple is easy to make at home and perfect as a side or ingredient in many Korean recipes.
Ingredients
- 1 large napa cabbage (2–2.5 kg), quartered
- 1/2 cup coarse sea salt
- Water for soaking
- 1/2 cup gochugaru
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons fish sauce (or soy sauce)
- 1 tablespoon sugar
- 2 tablespoons rice flour
- 1 cup water
- 1 medium carrot, julienned
- 4 green onions, chopped
- 1/2 daikon radish, julienned
Instructions
1. Cut cabbage into quarters and rinse well.
2. Sprinkle salt between leaves and soak in water for 2–3 hours.
3. Rinse cabbage thoroughly and drain.
4. Cook rice flour with water until thickened, then cool.
5. Mix paste with gochugaru, garlic, ginger, fish sauce, and sugar.
6. Add carrot, radish, and green onions to paste.
7. Rub paste onto each cabbage leaf evenly.
8. Pack cabbage tightly into an airtight container.
9. Leave at room temperature for 1–2 days to ferment.
10. Transfer to refrigerator and ferment further.
11. Taste periodically and serve when desired.
Notes
- Wear gloves when handling chili paste.
- Fermentation time affects flavor depth.
- Store in airtight containers.
- Use clean utensils to avoid contamination.
- Adjust spice level to preference.
- Use soy sauce for vegan option.
- Keep kimchi submerged in liquid.
- Lasts weeks to months when stored properly.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 2g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg