Spicy Cabbage Kimchi

Name: Spicy Cabbage Kimchi
Prep time: 60 min
Total time: 2940 min
Yield: 8 cups
Cuisine: Korean
Ingredients: 1 large Napa cabbage (about 1.5 kg); 1/4 cup coarse sea salt; 1 cup water; 1 tablespoon grated garlic (about 4 cloves); 1 teaspoon ginger (grated); 4 tablespoons gochugaru (Korean red pepper flakes) (adjust to taste); 2 tablespoons fish sauce (or soy sauce for vegetarian); 1 teaspoon sugar; 4 scallions sliced; 1 medium carrot (julienned)

2940 min 8 cups Medium

All Recipes

Authentic spicy cabbage kimchi with bold flavours and a satisfying crunch.

Prep

60 min

Total

2940 min

Servings

Difficulty

Medium

Spicy cabbage kimchi is a staple in Korean cuisine, known for its robust flavours and health benefits. This fermented dish combines the crisp texture of Napa cabbage with a spicy, tangy kick from Korean red pepper flakes. Homemade kimchi allows for customization in spice level and fermentation time, making it perfect for those who enjoy experimenting in the kitchen. This recipe is ideal for both kimchi aficionados and newcomers eager to delve into Korean culinary traditions. The fermentation process not only enhances the flavour but also offers probiotic benefits, making it a nutritious addition to any meal.

Instructions

Prepare the cabbage

Cut the Napa cabbage lengthwise into quarters and remove the core. Cut each quarter into 2-inch pieces.

Pro tip: Ensure the pieces are uniform for even salting and fermentation.

Salt the cabbage

Dissolve 1/4 cup of sea salt in 1 cup of water. Soak cabbage pieces in the saltwater for 1-2 hours, tossing every 30 minutes until wilted.

Pro tip: Place a heavy plate on top to keep the cabbage submerged.

Rinse and drain

Rinse the cabbage under cold water three times to remove excess salt. Drain in a colander for 20 minutes.

Pro tip: Taste a piece to ensure it's not too salty before proceeding.

Make the kimchi paste

In a bowl, combine garlic, ginger, gochugaru, fish sauce, and sugar to make a paste.

Pro tip: Adjust the amount of gochugaru for desired spice level.

Combine ingredients

In a large bowl, mix the drained cabbage, paste, scallions, and carrot until evenly coated.

Pro tip: Wearing gloves can protect your hands from the chili.

Pack and ferment

Pack the kimchi tightly into a clean, airtight jar, leaving some space at the top. Seal and leave at room temperature for 2 days.

Pro tip: Burp the jar daily to release gases during fermentation.

Refrigerate

After 2 days, refrigerate the kimchi to slow fermentation. Flavor will continue to develop.

Pro tip: Kimchi is best enjoyed after at least one week in the fridge.

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Tips & Tricks

Use fresh Napa cabbage for the best texture.
Adjust the spice level by varying the amount of gochugaru.
Ensure the fermentation container is airtight for best results.

Frequently Asked Questions

How long does it take to make spicy cabbage kimchi?

The active prep takes about 1 hour, with 2 days needed for fermentation.

How spicy is cabbage kimchi?

The spice level is adjustable. Use more or less gochugaru to suit your taste.

What is the primary ingredient in spicy cabbage kimchi?

Napa cabbage is the main ingredient in spicy cabbage kimchi.

How many calories are in spicy cabbage kimchi?

There are approximately 20 calories per serving of spicy cabbage kimchi.

Can I make kimchi vegetarian?

Yes, substitute fish sauce with soy sauce to make it vegetarian.

Serving Suggestions

Serve your spicy cabbage kimchi as a side dish alongside rice, grilled meats, or in noodle soups. It pairs well with Korean dishes like bibimbap or bulgogi. The kimchi can be made ahead of time and stored in the fridge for up to a month, allowing the flavours to deepen over time. Ensure your kimchi is stored in an airtight container to maintain its freshness. As it continues to ferment, its taste and texture will evolve, offering a new experience with each serving.

Nutrition per serving

Calories

Protein

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