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A classic Korean staple featuring crisp napa cabbage fermented in a fiery, umami-rich paste of gochugaru, fish sauce, and garlic. Perfect for adding a spicy, tangy kick to any meal, from rice bowls to stews.
Salt and Wilt the Cabbage (1.5 - 2 hours)
Prepare the Sweet Rice Porridge (5 minutes)
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A classic Korean staple of fermented napa cabbage in a spicy, savory, and tangy paste. This homemade kimchi recipe is packed with umami and probiotics, perfect as a side dish or an ingredient in countless other dishes.
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A classic Korean staple featuring crisp napa cabbage fermented in a fiery, umami-rich paste of gochugaru, fish sauce, and garlic. Perfect for adding a spicy, tangy kick to any meal, from rice bowls to stews.
This korean recipe takes 65 minutes to prepare and yields 32 servings. At 46.6 calories per serving with 2.12g of protein, it's a moderately challenging recipe perfect for side or condiment.
Mix the Kimchi Paste (5 minutes)
Combine Paste with Vegetables (10 minutes)
Pack and Ferment (1-3 days at room temp)
To make this kimchi vegan, replace the fish sauce with an equal amount of soy sauce or a vegan fish sauce alternative. Omit the saeujeot (salted shrimp) and add 1-2 tablespoons of miso paste or doenjang (fermented soybean paste) for a savory, umami depth.
Reduce the amount of gochugaru by half (to 1/2 cup) for a milder kimchi. You can also use a milder variety of gochugaru if available.
Feel free to add other crunchy vegetables along with the radish and scallions. Thinly sliced carrots, chives, or even chunks of apple are common additions.
The fermentation process creates beneficial lactic acid bacteria (probiotics) that support a healthy gut microbiome, aiding digestion and improving overall gut health.
Kimchi is rich in Vitamin C, garlic, ginger, and chili peppers, all of which are known to have powerful immune-boosting and anti-inflammatory properties.
Napa cabbage is a great source of vitamins A, C, and K, as well as essential minerals and antioxidants that help protect your cells from damage.
The active compounds in kimchi, such as allicin from garlic, may help lower cholesterol and reduce inflammation, contributing to better cardiovascular health.
Yes, kimchi is considered very healthy. It's a fermented food rich in probiotics, which are beneficial for gut health. It's also packed with vitamins A, C, and K, and is high in fiber and low in calories. The garlic, ginger, and chili also offer anti-inflammatory and immune-boosting benefits.
A typical 1/4 cup serving (about 55g) of this homemade kimchi contains approximately 15-25 calories, making it a very low-calorie and flavorful addition to any meal.
Absolutely. To make it vegan, replace the fish sauce with soy sauce or a vegan fish sauce alternative, and omit the salted shrimp (saeujeot). You can add a tablespoon of miso paste to replicate the umami flavor.
Fermentation is a matter of taste. After 24 hours at room temperature, start tasting it daily. It's ready to be refrigerated when it has a pleasant sour and tangy taste that you enjoy. You will also see active bubbling in the jar, which is a sign of healthy fermentation.
A thin, spotty white film is usually a harmless yeast called kahm yeast, which can occur during fermentation. You can skim it off the top. However, if you see fuzzy, colorful mold (blue, green, black), that is a sign of spoilage and the kimchi should be discarded.