Kimchi

Ingredients and Weight:

• Napa cabbage: 2 heads (3 pounds)
• Radishes: 1 pound
• Carrots: 1 pound
• Green onions: 1 cup
• Garlic: 1/2 cup
• Ginger: 1/4 cup
• Gochujang (Korean chili paste): 1/2 cup
• Fish sauce: 1/4 cup
• Sugar: 1/4 cup
• Salt: 1 tablespoon

Preparation Time:

30 minutes

Cooking Time:

None

Difficulty Level:

2

Preparation Method Steps:

1. Cut the cabbage into 1-inch pieces.
2. Cut the radishes and carrots into matchsticks.
3. Slice the green onions thinly.
4. In a large bowl, combine the cabbage, radishes, carrots, green onions, garlic, and ginger.
5. In a separate bowl, whisk together the gochujang, fish sauce, sugar, and salt.
6. Pour the gochujang mixture over the vegetables and toss to coat.
7. Transfer the kimchi to a glass jar or container and cover tightly.

Nutritional Information:

• Calories: 50 per serving
• Carbohydrates: 10g
• Protein: 2g
• Fat: 2g
• Fiber: 3g

Dish Characteristics:

• Tangy and spicy
• Fermented
• Crunchy
• Can be stored in the refrigerator for up to 2 weeks

User Comments:

• "This kimchi was delicious! I loved the perfect balance of sweet, spicy, and tangy."
• "I've never had kimchi before, but this recipe was so easy to follow and the results were amazing."
• "This kimchi is a great way to add some Korean flavor to your meals."
• "I highly recommend this recipe to anyone who loves spicy food."
• "The perfect side dish for a barbecue or any Asian-inspired meal."

Special Precautions and Tips:

• Wear gloves when handling gochujang, as it can stain your hands.
• If you don't have fish sauce, you can substitute soy sauce.
• The kimchi will continue to ferment over time, so the flavor will become more intense the longer it is stored.