Spicy Korean Kimchi
Dive into the bold, vibrant flavors of homemade Spicy Korean Kimchi, a quintessential staple of Korean cuisine that brings together the perfect balance of heat, tang, and umami. This fermented delicacy features crisp Napa cabbage, crunchy daikon radish, and fragrant scallions, all lovingly coated in a fiery paste made from Korean red pepper flakes (gochugaru), garlic, ginger, and fish sauce. Adding a traditional touch, a glutinous rice paste can be included to enhance the texture and depth of flavor. The process of brining and fermenting transforms these simple ingredients into a probiotic-rich, gut-healthy fermented masterpiece. Ready in just a few days, this kimchi recipe can be tailored to your desired spice level and fermentation time, making it the perfect DIY project for a punchy side dish or a flavorful addition to fried rice, stews, and more. Whether you're new to fermentation or a seasoned pro, this recipe ensures a delightful homemade Korean classic every time!
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Ingredients
- 2 heads Napa cabbage
- 300 grams Daikon radish
- 100 grams Coarse sea salt
- 4 liters Water
- 10 pieces Garlic cloves
- 50 grams Ginger
- 100 milliliters Fish sauce
- 100 grams Korean red pepper flakes (gochugaru)
- 25 grams Sugar
- 6 stalks Scallions
- 2 tablespoons Glutinous rice powder (optional, for paste)
- 250 milliliters Water (for paste, optional)
Directions
Step 1
Cut the napa cabbage lengthwise into quarters and then into bite-sized pieces. Rinse the cabbage thoroughly under cold water.
Step 2
Dissolve the coarse sea salt in 4 liters of water to create a brine. Submerge the cabbage in the brine and let it soak for 6 to 8 hours, turning occasionally.
Step 3
Rinse the cabbage three times under cold water to remove excess salt. Drain well and set aside.
Step 4
Peel and julienne the daikon radish into thin strips.
Step 5
If using the glutinous rice powder, combine it with 250 milliliters of water in a small saucepan. Heat over medium heat, stirring constantly, until it forms a thick paste. Let cool completely.
Step 6
Prepare the seasoning paste: blend the garlic, ginger, fish sauce, sugar, and gochugaru in a food processor until a thick, smooth paste forms. If using the rice paste, mix it into the seasoning after blending.
Step 7
Trim the scallions and cut them into 1-inch pieces.
Step 8
In a large mixing bowl, combine the drained cabbage, daikon radish, scallions, and the seasoning paste. Wearing food-safe plastic gloves, massage the paste evenly into the vegetables until well coated.
Step 9
Pack the seasoned mixture tightly into a clean glass jar or fermenting container. Press down to remove air pockets, leaving about 1 to 2 inches of space at the top for expansion during fermentation.
Step 10
Seal the jar with a lid or a fermentation weight. Leave the jar at room temperature (around 18-22°C) for 1 to 3 days, depending on your taste preference.
Step 11
Check the kimchi daily for bubbles and taste. Once it reaches your desired level of fermentation, transfer it to the refrigerator to slow the process.
Step 12
Serve as a spicy side dish or use as an ingredient in other recipes. Enjoy your homemade kimchi!
Nutrition Facts
| Serving size | (6809.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1161.4 |
| Total Fat 22.2g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 6mg | 0% |
| Sodium 48130.9mg | 0% |
| Total Carbohydrate 190.2g | 0% |
| Dietary Fiber 59.1g | 0% |
| Total Sugars 85.7g | |
| Protein 45.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1843.1mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 7369.7mg | 0% |
Source of Calories