Ingrédients pour Spicy Korean Kimchi
- Chinese Cabbage
- Sea Salt
- Cold Water
- Fresh Garlic
- Fresh Ginger
- Green Onion
- Dried Chili Pepper Flakes
- 2 tablespoons sugar
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Comment préparer Spicy Korean Kimchi
- In a large bowl, combine Napa cabbage, Korean radish, carrots, scallions, garlic, ginger, gochugaru, gochujang, fish sauce, sugar, and salt. Mix thoroughly to ensure even distribution of spices.
- Gently massage the mixture for 5-7 minutes until the cabbage starts to soften and release some moisture.
- Transfer the mixture to a large, clean jar or container. Press down firmly to submerge the vegetables in their own juices.
- Place a weight (like a small plate or a bag of rice) on top of the vegetables to keep them submerged.
- Cover the jar and let it ferment at room temperature for 24-48 hours, checking periodically and pressing down again if necessary. The fermentation process will produce gases, so be sure to burp the jar to release the pressure, preventing explosion.
- After 24-48 hours, transfer the kimchi to an airtight container and refrigerate for at least 2 days to allow the flavors to mellow and develop. The kimchi will continue to ferment slowly in the refrigerator, enhancing its flavor over time.
- Serve chilled as a vibrant and spicy side dish or garnish with your favorite Korean or Asian dishes. Enjoy the incredible crunch and fiery heat!
Nutrition Information (Approximate per serving)
Sodium
437 g
Sugar
31g
Fat
0g
Carbs
4g
