Korean Kimchi

4.4
(7)

My mother and I made this a tradition after our cousin taught us how to make it. This authentic dish is served over rice with every meal in Korea. This can be altered for a spicier version. Use a glass container and wax paper as this will discolor plastic and rust metal.

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Prep Time:
20 mins
Additional Time:
2 days 3 hrs
Total Time:
2 days 3 hrs 20 mins
Servings:
20
Yield:
5 cups

Ingredients

  • 3 heads napa cabbage, cored and cut into quarters lengthwise

  • ½ cup salt

  • 3 heads garlic, minced

  • 1 bunch green onions, cut into 2 inch pieces

  • 1 ½ tablespoons monosodium glutamate (MSG)

  • 2 teaspoons red pepper flakes, or to taste

Directions

  1. Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.

  2. Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.

  3. Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

Editor's Note

The nutrition for this recipe includes the full amount of the salt used to soften the cabbage. The actual amount consumed will be much less than shown in the nutritional display.

Nutrition Facts (per serving)

30 Calories
0g Fat
6g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 30
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Sodium 114mg 5%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 2g
Vitamin C 23mg 117%
Calcium 76mg 6%
Iron 1mg 3%
Potassium 233mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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