Kimchi is a traditional Korean fermented vegetable dish made primarily with cabbage and radish, offering a bold, tangy, and spicy flavor. This recipe delivers a perfectly balanced and deeply flavorful kimchi with a crunchy texture and umami-rich notes. The fermentation process enhances its probiotic benefits, making it a nutritious side or ingredient. Ideal as a companion to rice dishes, stews, or as a flavorful condiment, this kimchi version stays authentic while being simple enough to prepare at home. Best enjoyed after a few days of fermentation for full flavor.
Kimchi
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Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Cabbage – 1 Kg
- Radish – 1 Cup
- Salt – 3 Tbsp
- Garlic – 6 Cloves
- Ginger – 2 Tbsp
- Spring Onion – 1 Bunch
- Chili Powder – 4 Tbsp
- Fish Sauce – 2 Tbsp
- Sugar – 1 Tsp
- Rice Flour – 2 Tbsp
Nutrition
Per Serving
110 Kcal
Calories
830 Mg
Sodium
3 g
Dietary Fiber
5 Billion CFU
Probiotics
15 g
Carbohydrates
Directions
Step 1
Cut the cabbage into quarters and remove the core. Chop into bite-sized pieces.
Step 2
Place cabbage in a large bowl and sprinkle salt evenly. Massage the salt into the cabbage.
Step 3
Let the cabbage sit for 1 hour, tossing every 15 minutes until it softens and releases water.
Step 4
Rinse the cabbage thoroughly under cold water 2–3 times to remove excess salt. Drain well.
Step 5
In a saucepan, mix rice flour and 1 cup water. Stir over medium heat until it thickens into a paste.
Step 6
Let the paste cool. Add chili powder, garlic, ginger, sugar, and fish sauce. Mix until smooth.
Step 7
Add chopped radish and spring onion to the paste.
Step 8
Mix everything to coat evenly.
Step 9
Combine the seasoning mixture with the drained cabbage. Mix thoroughly using hands (gloves recommended).
Step 10
Pack the kimchi tightly into a clean glass jar, pressing down to eliminate air pockets.
Step 11
Leave the jar at room temperature for 2–3 days to ferment, then refrigerate. Enjoy after 5 days for best flavor.
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