Description
A bold and flavorful homemade kimchi made with crisp napa cabbage, spicy chili flakes, and aromatic seasonings, fermented to perfection for a tangy and satisfying bite.
Ingredients
Scale
- 1 large napa cabbage, chopped into bite-sized pieces
- 4 green onions, cut into segments
- 1 medium radish, julienned
- 5 garlic cloves, minced
- 1 tablespoon ginger, grated
- 3 tablespoons Korean red chili flakes
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons salt
Instructions
- Prepare a clean workspace and containers for mixing and storing.
- In a large bowl, mix the chopped napa cabbage with salt and let it sit for 30 minutes until softened.
- Rinse the cabbage lightly and drain well.
- Add radish, green onions, garlic, ginger, Korean red chili flakes, fish sauce, and sugar to the cabbage.
- Mix everything thoroughly until evenly coated.
- Pack the mixture tightly into a container, pressing down to remove air.
- Let it ferment at room temperature for 1 to 2 days, then refrigerate and serve.
Notes
- Use fresh cabbage for the best crunch and texture.
- Adjust chili flakes to control spice level.
- Fermentation time can vary depending on room temperature.
- Always use clean utensils when serving to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 2g
- Sodium: 480mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: kimchi, homemade kimchi, korean fermented cabbage, spicy cabbage, fermented vegetables