Korean Kimchi
recipe

A traditional Korean side dish made with fermented vegetables, offering a spicy and tangy flavor.
Preparation Time: 2 hours (plus fermentation time)
Serving Size: 6-8 servings
Ingredients:
- 1 kg Napa cabbage
- 100 g salt
- 1 liter water
- 4 garlic cloves, minced
- 1 tsp grated ginger
- 2-3 tbsp gochugaru (Korean chili powder)
- 2 tbsp fish sauce (or soy sauce for a vegan version)
- 1 tsp sugar
- 2 green onions, chopped
- 1 carrot, julienned
Instructions:
1. Chop the Napa cabbage and place it in a large bowl. Sprinkle salt over the cabbage and massage it into the leaves thoroughly.
2. Pour water over the cabbage until it is submerged. Let it soak in the salted water for about 2 hours.
3. Rinse the cabbage under cold water and drain well.
4. In a bowl, mix together minced garlic, grated ginger, gochugaru, fish sauce, and sugar until a smooth paste forms.
5. Add the drained cabbage, julienned carrot, and chopped green onions to the paste. Mix well so all ingredients are evenly coated.
6. Transfer the kimchi into a clean glass jar, pressing lightly to remove air bubbles.
7. Allow the kimchi to ferment at room temperature for 1-2 days, depending on your desired level of fermentation. Then, move it to the refrigerator.
8. Enjoy the kimchi as a side dish or as an ingredient in various meals!
Nutritional Information (per serving):
Calories: 50
Protein: 2g
Fat: 1g
Carbohydrates: 10g
Fiber: 2g
Sodium: 600mg

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