Traditional Cabbage Kimchi

Discover the bold, tangy, and umami-rich flavors of **Traditional Cabbage Kimchi**, a Korean culinary classic that brings together authentic ingredients and time-honored techniques. Featuring the crunch of Napa cabbage, the vibrant sweetness of daikon radish and carrot, and the fiery kick of Korean red pepper flakes (*gochugaru*), this recipe is a perfect introduction to the world of fermented foods. Seasoned with garlic, ginger, and fish sauce, the spicy paste infuses the vegetables with layers of complexity during fermentation, resulting in a probiotic-packed side dish that enhances any meal. Whether enjoyed fresh or left to mature for deeper flavors, this homemade kimchi is an essential addition to your pantry and a delicious way to explore traditional Korean cuisine. Perfect for beginners and purists alike, this recipe brings the art of kimchi-making into your kitchen with simple steps and satisfying results.

Nutriscore Rating: 56/100

Prep Time:180 mins

Cook Time:0 mins

Total Time:180 mins

Servings: 30

Ingredients

• 1 large head Napa cabbage
• 1 cup Coarse sea salt
• 10 cups Water
• 0.5 large Daikon radish
• 1 medium Carrot
• 5 stalks Scallions
• 6 cloves Garlic
• 1 thumb-sized piece Ginger
• 3 tablespoons Fish sauce
• 0.5 cup Korean red pepper flakes (gochugaru)
• 1 tablespoon Sugar

Directions

Step 1

Cut the Napa cabbage into quarters lengthwise, then 2-inch-wide pieces crosswise. Rinse and drain.

Step 2

In a large bowl, dissolve 1 cup of coarse sea salt in 10 cups of water.

Step 3

Add the cabbage to the salted water, making sure it is entirely submerged. Use a plate to weigh it down. Let it soak for 2 hours.

Step 4

Meanwhile, peel and cut the daikon radish and carrot into matchsticks and slice the scallions into 1-inch pieces. Set aside.

Step 5

Rinse the salted cabbage under cold water three times to remove the excess salt. Drain well and set aside.

Step 6

For the kimchi paste, mince the garlic and ginger finely. In a medium bowl, mix garlic, ginger, fish sauce, gochugaru (Korean red pepper flakes), and sugar into a paste.

Step 7

Combine the cabbage, radish, carrot, and scallions in a large mixing bowl.

Step 8

Add the kimchi paste to the vegetables and mix thoroughly until the veggies are well-coated. It's best to wear gloves to protect your hands.

Step 9

Pack the kimchi tightly into clean jars, pressing down to ensure no air pockets, and leave about 1 inch of headspace.

Step 10

Seal the jars loosely and let them sit at room temperature for 1-2 days to start the fermentation process, then move to the refrigerator.

Step 11

The kimchi can be eaten right away, but the flavor will improve as it matures over the following weeks.

Nutrition Facts

Serving size	4244.6 grams (4244.6g)

Amount per serving	% Daily Value*
Calories	877

Total Fat 19.90g	26%
Saturated Fat 4.10g	21%
Polyunsaturated Fat 1.70g
Cholesterol 4mg	1%
Sodium 96321mg	4188%
Total Carbohydrate 145.80g	53%
Dietary Fiber 56.10g	200%
Total Sugars 64.00g
Protein 34.10g	68%

Vitamin D 0IU	0%
Calcium 1203mg	93%
Iron 13mg	73%
Potassium 5755mg	122%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.9%

Protein: 15.2%

Carbs: 64.9%