A pungent, flavorful and spicy fermented cabbage blend, kimchi can be used as a condiment or served as a side dish.
Total Time: 2 days fermentation; 20 minutes active
Servings: 16 (1 quart)
2 pounds napa cabbage, cleaned, cored and cut into 2-inch pieces
1/4 cup kosher salt
1/4 cup rice wine vinegar
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
1 tablespoon chili powder (Korean if available)
3 tablespoons Sriracha or Korean chili paste (Gochujang)
1 daikon radish, peeled and shredded
1 carrot, peeled and shredded
1 bunch green onions, diced
Toss the cabbage with the salt and place in a plastic or stainless steel colander. Place a heavy bowl or re-sealable plastic bag filled with water on top of cabbage to press the cabbage down. Let the cabbage sit in the sink or over the top of another bowl to drain overnight.
In a large bowl, mix the remaining ingredients together, cover and set aside (mixture does not need to be refrigerated). After 24 hours, rinse the cabbage well and squeeze out the water. Add the cabbage to the rest of the ingredients and mix well (you may want to use gloves for this so the spices don’t burn your hands).
Pack the kimchi into a clean 1-quart jar, seal the lid tightly, and set in a room-temperature location away from direct sunlight. Let the kimchi ferment for at least 2 days. Refrigerate the kimchi or leave at room temperature until desired flavor is achieved. Serve as a condiment, added to stir-fries or as a side dish.
A pungent, flavorful and spicy fermented cabbage blend, kimchi can be added to dishes as a condiment or served as a side dish. It is popular eaten with white rice or pan-fried and added to stir-fry dishes for extra zip. Eat it hot or cold.
21 calories, 0 g fat, 0 mg cholesterol, 547 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein
A note about kimchi and sodium: kimchi is soaked in brine and the amount of salt absorbed (sodium in this recipe) is an approximation.