Kimchi - spicy fermented cabbage

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Kimchi is a dish from Korean cuisine consisting of spicy pickled (fermented) vegetables, primarily napa cabbage. Typically, it is seasoned with red pepper, green onions, garlic, and ginger. It is often made with napa cabbage, sometimes with radish slices, but other vegetables such as kohlrabi, radishes, and cucumbers may also be used.

4.8

(18)

Updated : 14 May, 2025

More than 1 hour.

Ingredients

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2.7 kilograms

Chinese cabbage

to taste

Salt

180 grams

Daikon

90 grams

Carrot

55 grams

Garlic

50 grams

Ginger

200 grams

Onion

120 milliliters

Sauce, paste

100 grams

Red pepper, ground

2 tablespoon

Rice flour

2 tablespoon

Sugar

480 milliliters

Water

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Advices

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Advice

There are many types of kimchi, varying not only by preparation methods but also by the ingredients used, such as vegetables and spices. The most common type is made with napa cabbage, though there are many regional and seasonal varieties. Popular types include kaktugi (made from diced radish), pha-kimchi (made from green onions), cheongak-kimchi, and oisobagi (made from cucumbers with spicy seasonings). Other popular varieties include kat-kimchi, puchu-kimchi, kkennip-kimchi, and more.

Preparation

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Step 1

Cut the cabbage into 4 pieces and wash it in cold water. Let the excess water drain.

Step 2

Sprinkle salt on each leaf. Leave the cabbage for 2-3 hours, flipping it every 30 minutes.

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Step 3

In a pot with cold water, add rice flour and mix well.

Step 4

Place the pot over heat and, stirring constantly, bring to a boil. Add sugar, mix, remove from heat, and let cool.

Step 5

Slice the daikon radish and carrot into thin strips and chop the green onion coarsely.

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Step 6

Chop the onion and ginger. In a blender, blend the onion, ginger, and garlic.

Step 7

Add fish sauce, red pepper, and vegetables to the rice “jelly” mixture, and mix well.

Step 8

Rinse the salted cabbage thoroughly in cold water to remove excess salt, then let the excess water drain.

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Step 9

Spread the kimchi paste on each leaf and place the cabbage in a container. Let it sit at room temperature for 24 hours, then refrigerate for 2-3 days.