Ingredients for Kimchee
- Chinese Cabbage
- Generous amount of kosher salt (to taste)
- Green Onions
- Garlic Clove
- 4 tablespoons Korean chili powder (gochugaru)
- Gingerroot
- Light Soy Sauce
- White Wine Vinegar
- White Sugar
- 1 tablespoon sesame oil (for serving)
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How to Make Kimchee
- In a large bowl, generously salt 1 large head of Napa cabbage (about 2 lbs), ensuring all leaves are coated.
- Let the salted cabbage sit for 3-4 hours, allowing it to wilt and release its moisture.
- After wilting, thoroughly massage the cabbage with your hands for 5-7 minutes until it becomes significantly softer.
- Drain the excess liquid from the cabbage completely.
- In a large bowl, combine the drained cabbage with: 1/2 cup chopped green onions, 4 cloves minced garlic, 4 tablespoons Korean chili powder (gochugaru), 2 tablespoons grated ginger, 1/4 cup soy sauce, 1/4 cup rice vinegar, and 2 tablespoons sugar. Mix well to ensure even distribution.
- Transfer the kimchi mixture to a large, clean glass jar. Press down firmly to submerge the cabbage.
- Refrigerate for at least 24 hours before serving to allow the flavors to develop. The longer it ferments (up to a week), the more intense the flavor will become.
- Before serving, drizzle with 1 tablespoon sesame oil for an extra layer of aroma and flavor.
Nutrition Information (Approximate per serving)
Sodium
639 g
Sugar
98g
Fat
5g
Carbs
17g