Korean Kimchi
recipe

A spicy and delicious side dish that adds life to any meal. This fermented vegetable dish is packed with flavor, heat from chili, and the aroma of garlic.
Preparation Time: 2 hours + 1-2 days fermentation
Serving Size: About 4-6 servings

Ingredients:

- 1 medium napa or Chinese cabbage
- 1/4 cup salt
- 4 cups water
- 1/4 cup rice flour
- 1 cup water (for cooking rice flour)
- 1/2 cup chili powder
- 1/4 cup fish sauce
- 1/4 cup garlic cloves (minced)
- 1/4 cup ginger (grated)
- 2 tablespoons sugar
- 4 green onions (chopped)
- 1/2 cup carrot (julienned)

Instructions:

1. Cut the napa or Chinese cabbage into quarters and soak in saltwater (4 cups water and 1/4 cup salt) for about 1-2 hours until softened.
2. Prepare the rice flour mixture by cooking 1/4 cup of rice flour in 1 cup of water until it forms a thick paste. Allow to cool.
3. Mix the cooled rice flour mixture with chili powder, fish sauce, minced garlic, grated ginger, and sugar.
4. Rinse the cabbage from the saltwater and squeeze out excess water. Cut the cabbage into bite-sized pieces.
5. Combine the cabbage, chopped green onions, and julienned carrots with the seasoning mixture, ensuring all vegetables are well coated.
6. Transfer the mixture to a clean glass jar and pack it tightly to minimize air. Let it ferment at room temperature for 1-2 days.
7. Store in the refrigerator and enjoy as a side dish or as part of a meal.

Nutritional Information (per 100 g):

- Calories: 30 kcal
- Protein: 1 g
- Carbohydrates: 6 g
- Fat: 0 g
- Fiber: 2 g
- Sodium: 500 mg
Enjoy this delicious and spicy kimchi that brings a touch of Korea to your kitchen!

Reviews: 3.82 (3642 reviews) ★★★★★ share