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Kimchi (Korean Cabbage Relish

Kimchi (Korean Cabbage Relish recipe image
This classic Korean kimchi offers a vibrant balance of spicy, salty, and umami flavors. Made primarily from Napa cabbage, it is brined to soften the leaves before being coated in a pungent paste of garlic, ginger, and red chili. The fermentation process develops complex sour notes and beneficial probiotics, making it a healthy addition to any meal. This relish pairs perfectly with rice, noodles, or grilled meats, adding a crisp texture and fiery kick. It improves with age, so prepare it in batches for long-term enjoyment in your refrigerator.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 37.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This classic Korean kimchi offers a vibrant balance of spicy, salty, and umami flavors. Made primarily from Napa cabbage, it is brined to soften the leaves before being coated in a pungent paste of garlic, ginger, and red chili. The fermentation process develops complex sour notes and beneficial probiotics, making it a healthy addition to any meal. This relish pairs perfectly with rice, noodles, or grilled meats, adding a crisp texture and fiery kick. It improves with age, so prepare it in batches for long-term enjoyment in your refrigerator.
Ingredients
  • 1 Head Chinese cabbage
  • 3 tbsp Salt
  • 6 stalks Green onions, chopped
  • 3 cloves Garlic, minced
  • 0.5 tsp Crushed dried hot red chile
  • 1 tsp Fresh gingerroot, chopped
Directions
  1. 1
    Cut the Chinese cabbage in half lengthwise, then slice into bite-sized pieces or leave as large wedges.
  2. 2
    Dissolve the salt in enough water to cover the cabbage completely.
  3. 3
    Submerge the cabbage in the salted water solution.
  4. 4
    Let the cabbage soak for 5 to 10 hours until the leaves become pliable and translucent.
  5. 5
    Drain the cabbage thoroughly and rinse if desired to reduce excess saltiness.
  6. 6
    In a large bowl, combine the drained cabbage with green onions, minced garlic, crushed dried hot red chile, and chopped gingerroot.
  7. 7
    Mix well by hand, ensuring every leaf is coated evenly with the spice mixture.
  8. 8
    Pack the seasoned cabbage tightly into a large, clean glass jar or fermentation vessel.
  9. 9
    Cover the jar and refrigerate for at least 1 to 2 days to allow initial fermentation before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 37.5kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 27.0mg2%
Total Carbohydrate 8.7g3%
Dietary Fiber 3.8g16%
Sugars 4.8g
Protein 2.0g4%

* 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

Storage: Kimchi keeps well in the refrigerator for several weeks. The flavor will deepen and become more sour as it ferments over time.

Serving Suggestions: Use as a spicy relish alongside rice, noodles, or grilled meats, or incorporate it into stir-fries and stews.

Variations: Adjust the amount of crushed red chile and garlic to suit your heat preference. Traditional recipes often include fish sauce or shrimp paste for umami, but this vegan version relies on the vegetables and spices.

Tip: Ensure the cabbage is fully submerged in its own juices or brine during the initial soaking to ensure even softening.

Keywords: kimchi, korean, cabbage, napa, fermented, spicy, garlic, ginger, chili, relish, condiment, probiotic, vegetable, asian, homemade, preserved, side dish, vegan, gluten free, traditional
Read it online: https://www.chefs-mate.com/recipe/kimchi-korean-cabbage-relish/