Spicy Korean Kimchi Recipe

Experience the vibrant flavors of Spicy Korean Kimchi, a vegetarian staple in Korean cuisine. This tangy, spicy dish features napa cabbage and a blend of aromatic spices, making it a perfect accompaniment to rice or as a zesty addition to salads and sandwiches. With no common allergens, this recipe is ideal for anyone looking to explore authentic Korean flavors.

Easily customizable for spice levels, this kimchi can elevate any meal. Access this recipe and more through your easyChef Pro cookbook, complete with a convenient shopping list feature to ensure the lowest cost per serving. Start your culinary adventure today!

Recipe Collection: Side Dish

Serving Size: 20

Cooking Time: 2 days 3 hours 20 minutes

Overview

Korean Kimchi is a traditional fermented dish made with napa cabbage and a blend of spices. It's a staple in Korean cuisine, often served with rice and enjoyed for its tangy, spicy flavor. This recipe allows for customization in spice levels and is perfect for those looking to explore authentic Korean flavors.

Diet Type

Vegetarian

Allergies

None

Cuisine

Korean

Ingredients

  • 3 Heads napa cabbage, divided
  • 0.5 Cups salt
  • 3 Heads garlic, minced
  • 1 Bunch green onions, sliced
  • 1.5 Tablespoons monosodium glutamate (MSG)
  • 2 Teaspoons red pepper flakes, seasoned
  • 1 Pinch salt, to taste

Steps

  1. Cut the cabbage leaves into 2-inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering until all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, about 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
  2. Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose-fitting lid so the seal is not airtight.
  3. Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

Enjoy this spicy and tangy Korean Kimchi as a flavorful side dish or a zesty addition to your favorite meals!

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