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Spicy Korean-Style Cabbage Kimchi
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Spicy Korean-Style Cabbage Kimchi
A traditional Korean side dish made with fermented cabbage, spicy chili peppers, garlic, and other aromatics. This recipe is a perfect accompaniment to Korean barbecue, noodle dishes, or as a topping for soups and salads. The fermentation process gives the kimchi a tangy, sour flavor and a crunchy texture. With a spicy kick from the gochugaru, this kimchi is sure to add flavor to any meal.
Time Cook
20
Level
Intermediate
Calories
50
Allergens
Sulfites, Soy
Ingredients
2 heads
Napa cabbage
20 Calories
2 tablespoons
Korean chili flakes (gochugaru)
0 Calories
2 tablespoons
Fish sauce
10 Calories
2 tablespoons
Rice vinegar
0 Calories
1 inch
Ginger
0 Calories
3 cloves
Garlic
0 Calories
1/4 cup
Scallions
0 Calories
1 tablespoon
Sesame seeds
50 Calories
1 teaspoon
Salt
0 Calories
Step-by-Step Instructions
1
Cut the Napa cabbage into 2-inch pieces and rinse them in cold water to remove any impurities. Drain well and set aside.
2
In a blender or food processor, blend the chili flakes, fish sauce, rice vinegar, ginger, garlic, and scallions until you get a smooth paste.
3
In a large bowl, combine the blended paste, cabbage, sesame seeds, and salt. Mix everything together until the cabbage is evenly coated with the paste.
4
Pack the kimchi mixture into a jar or container with a tight-fitting lid, pressing down on the cabbage to remove any air pockets. Leave about 1 inch of space at the top.
5
Let the kimchi ferment at room temperature for 1-5 days, or until it reaches the desired level of fermentation. Check the kimchi daily to see if it's fermented to your liking.
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Where cooking meets life and technology.
© 2025 Cooklaif