Ingredients and Weight:
- Napa cabbage (1 large head, about 2 lbs)
- Korean radish (1 large, about 1 lb)
- Carrots (1 cup, grated)
- Green onions (1 cup, chopped)
- Garlic (12 cloves, minced)
- Ginger (1 tablespoon, grated)
- Gochugaru (Korean chili flakes) (1/2 cup)
- Fish sauce (1/4 cup)
- Soy sauce (1/4 cup)
- Sugar (1 tablespoon)
- Salt (1 tablespoon)
Preparation Time:
Cooking Time:
- 3 days (for fermentation)
Difficulty Level:
Preparation Method Steps:
- Cut the napa cabbage and Korean radish into bite-sized pieces.
- In a large bowl, combine all the ingredients except the gochugaru.
- Mix thoroughly until the vegetables are well coated.
- Add the gochugaru and mix again.
- Pack the kimchi into a clean glass jar or container, pressing down firmly to remove any air pockets.
- Seal the jar and let it ferment at room temperature for 3 days.
- Check the kimchi daily and release any gases by opening the lid slightly.
- Once fermented, store the kimchi in the refrigerator for up to 6 months.
Nutritional Information:
- Calories: 40 per serving (1 cup)
- Fat: 1g
- Carbohydrates: 9g
- Protein: 2g
- Fiber: 2g
- Vitamin C: 20% of daily value
- Vitamin K: 30% of daily value
Dish Characteristics:
- Spicy, tangy, and refreshing
- Crunchy texture from the vegetables
- Umami flavor from the fish sauce and soy sauce
- Bright red color from the gochugaru
User Comments:
- "This kimchi is so delicious! It has the perfect balance of spice and acidity."
- "I love the crunchiness of the vegetables and the pickles flavor."
- "This is a great way to add probiotics to your diet."
- "I highly recommend this kimchi to anyone who loves Korean food or pickles."
- "It's so easy to make and can be stored in the refrigerator for a long time."
Special Precautions and Tips:
- Wear gloves when handling gochugaru to avoid staining your hands.
- Use a clean jar or container to prevent contamination.
- If you want a milder kimchi, use less gochugaru.
- Serve kimchi as a side dish or use it to add flavor to soups, stews, or rice dishes.
