Kimchi

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 20.8
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,198.7 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 0.9 g

View full nutritional breakdown of Kimchi calories by ingredient
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Introduction

NOTE: The high salt content is due to the pickling process. Most of the salt is rinsed off!
Kimchi is a traditional Korean side dish made from a variety of vegetables, which are salted and then mixed with hot pepper flakes, onion, garlic and spices.
NOTE: The high salt content is due to the pickling process. Most of the salt is rinsed off!
Kimchi is a traditional Korean side dish made from a variety of vegetables, which are salted and then mixed with hot pepper flakes, onion, garlic and spices.

Number of Servings: 24

Ingredients

    1 large Napa cabbage, chopped
    3/4 c pickling or kosher salt (for pickling--most will be rinsed off)
    1 c Korean red pepper powder (or to taste)*
    3 T fresh ginger, chopped
    1 t soy sauce
    1 large onion, chopped
    6 cloves garlic, chopped
    2 carrots, cut into thin strips
    1 c water
    (Some people also like to add a tablespoon or so of sugar to their recipe. If you find it too sour, try adding a bit of sugar.)

    *Korean red pepper powder, called gochukaru, is less than $5 a pound. It is best for this recipe, but if you don't have it, use red pepper flakes ground in a coffee grinder or some Asian hot sauce.

Directions

Making kimchi is not an exact science. You can adapt this recipe as you wish, adding or taking away ingredients as desired. If you don't have Napa cabbage, use any other variety of cabbage you have on hand.

Place chopped cabbage in a large plastic or glass bowl (don't use metal; you need a nonreactive material). Mix salt with cabbage and add cool water to cover. Place a plate on top of the cabbage, then weigh the plate with a few cans or a heavy object. Leave on counter for at least 6 hours or as long as overnight.
Before you're ready to mix the kimchi, place the garlic, onion, soy sauce, ginger and a cup of water in a blender. Blend until all ingedients have the consistency of a thick juice.
Remove plate from salted cabbage, and pour cabbage into a strainer. (You might need to do this in batches.) Rinse well and drain. (Rinse the bowl, too.)
Place cabbage back in the bowl. Add red pepper powder and pour "juice" on top. Add the carrots. Mix well, then pack in jars or Tupperware containers. Leave on the counter for up to 2 days. Your kimchi is ready! Store it in the fridge.
If you want to eat the kimchi "raw," you will want to eat it within 2 weeks. After a couple of weeks, it turns sour. It's not bad, but most people like to use that "sour" kimchi in soups, stews, etc.


Number of Servings: 24

Recipe submitted by SparkPeople user SP_STEPF.

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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    love kimchi, and we do use the sour to make kimchi soup, we tried this recipe and is just as good as my sons mother-in-laws and she is from korea. - 2/20/09

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  • 2 of 2 people found this review helpful
    Just as a warning to anyone not familiar with kimchi - it has a very intense odor, so don't store anything likely to soak up the odor in the fridge at the same time! (like bread, pasta, and milk). - 11/25/08

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  • You Rock Stepf! I love Kimchi and I have been searching for a good recipe! Thanks!!!!!!! - 11/3/12

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  • My daughter was born in Korea. We went to Korean culture camp each summer. Now as an adult, she is a camp counselor each year. The food was always INCREDIBLE at camp. I can't wait to try this. Thanks! - 9/10/10

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  • My husband says this is the best kimchi he's ever had! - 4/12/10

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