Spicy Cabbage Kimchi

Spicy Cabbage Kimchi

52
GochisosamaDeshita 9

"Kimchi, a popular Korean dish, is best described as a spicy, slightly sweet, pickled or fermented cabbage. I spent a year in South Korea and fell in LOVE with Kimchi! My friend Myong was kind enough to share her recipe and technique with me. Some ingredients may not be readily available in your local supermarket. Look for Kimchi (Fish) Sauce and Korean chili powder in Asian markets or online. Use kimchi in stir fries or your favorite Korean dishes."

Ingredients

4 d 7 h servings 12 cals
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Original recipe yields 56 servings

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Nutrition

  • Calories:
  • 12 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1916 mg
  • 77%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
  2. Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).
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Reviews

52
  1. 61 Ratings

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Made 2 batches, the first exactly as the recipe instructed except that I used regular crushed hot peppers as I could not find the Korean sort. Most grocery stores with an asian section now carry...

This is one of the easier kimchi recipes I've come across. Some people may find it a little to salty or spicy. There are milder recipes out there, some with low sodium. "Fish sauce" is a rath...

I love, love, love kimchi. This came out a little salty for me so I cut the salt in half. It still drew the water out of the cabbage leaves and it all reduced well. I thought that I would get a ...