This traditional Kim Chi recipe delivers the authentic, punchy flavor of Korean home cooking. It features a robust blend of Chinese and regular cabbage, pickled and massaged with salt to achieve the perfect tender-crisp texture. The spicy, savory paste combines fresh garlic, ginger, red pepper flakes, and paprika, creating a complex umami profile that balances heat with sweetness. Carrots and green onions add color and crunch, while green bell peppers contribute a fresh vegetal note. Fermented at room temperature for several days, this dish develops its characteristic tangy aroma and probiotic richness. It is an essential side dish for Korean meals but also stands alone as a vibrant, spicy condiment for sandwiches, tacos, or fried rice. Make it in batches to enjoy the evolving flavors over time.
Kim Chee #7
Description
This traditional Kim Chi recipe delivers the authentic, punchy flavor of Korean home cooking. It features a robust blend of Chinese and regular cabbage, pickled and massaged with salt to achieve the perfect tender-crisp texture. The spicy, savory paste combines fresh garlic, red pepper flakes, and paprika, creating a complex umami profile that balances heat with sweetness. Carrots and green onions add color and crunch, while green bell peppers contribute a fresh vegetal note. Fermented at room temperature for several days, this dish develops its characteristic tangy aroma and probiotic richness. It is an essential side dish for Korean meals but also stands alone as a vibrant, spicy condiment for sandwiches, tacos, or fried rice. Make it in batches to enjoy the evolving flavors over time.Ingredients
Directions
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Cut the regular cabbage into 2 to 3 inch pieces.
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Place the regular cabbage in a large basin or clean sink and sprinkle with salt.
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Knead the salt into the cabbage thoroughly until the leaves begin to soften and break down.
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Cut the Chinese cabbage into similar-sized pieces and add to the basin; no kneading is required for this type.
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Let the cabbage mixture sit for 5 to 10 minutes to draw out moisture.
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Rinse the cabbage mixture once or twice with cold water to remove excess salt, then drain well.
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Shred the carrots using a peeler or food processor.
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Cut the green onions into 2-inch pieces.
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Cut the green bell peppers into 1/2 inch lengths.
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Peel the garlic cloves and blend them with the dried red pepper flakes in a blender or food processor until finely ground.
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In a large bowl, combine the garlic-pepper paste, paprika, garlic salt, sugar, and MSG.
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Add the drained cabbage, shredded carrots, green onions, and green peppers to the spice mixture.
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Mix thoroughly, adding small amounts of water if needed to help the paste coat all vegetables evenly.
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Taste and adjust seasoning with additional salt or garlic salt if necessary.
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Pack the kimchi tightly into a clean 1-gallon glass jug or fermentation vessel.
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Cover the container loosely to allow gases to escape, but do not seal tightly.
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Leave the kimchi at room temperature for 48 to 72 hours to ferment.
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After fermentation, seal the container and refrigerate to slow further fermentation.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1193.7kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 117222.7mg4885%
- Total Carbohydrate 266.8g89%
- Dietary Fiber 33.6g135%
- Sugars 43.2g
- Protein 47.7g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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