Ingredients for Korean Kimchee In A Day
- 1 medium head of Napa cabbage (about 2 lbs), cored and roughly chopped
- 4 tablespoons kosher salt
- 2 tablespoons sugar
- Crushed Red Pepper Flakes
- Fresh Gingerroot
- Garlic Clove
- 1/2 cup chopped green onions
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How to Make Korean Kimchee In A Day
- In a large colander, thoroughly toss the chopped Napa cabbage with 4 tablespoons of kosher salt.
- Let the cabbage sit for 3 hours to wilt and release excess moisture.
- Rinse the cabbage thoroughly under cold water 2-3 times, removing any excess salt.
- Gently squeeze out as much excess water from the cabbage as possible using your hands or a clean kitchen towel.
- Transfer the drained cabbage to a large glass or food-safe plastic bowl.
- In a separate bowl, whisk together the Gochugaru (Korean chili flakes), Gochujang (Korean chili paste), minced garlic, grated ginger, chopped green onions, grated Asian pear/daikon radish (if using), sugar, fish sauce, and water until a smooth paste forms.
- Add the chili paste mixture to the cabbage and mix very well, ensuring all the cabbage pieces are evenly coated.
- Pack the kimchi mixture tightly into a clean glass jar, leaving about an inch of headspace.
- Cover the jar tightly with a lid or plastic wrap and let it sit at room temperature for 12-24 hours.
- After 12-24 hours, refrigerate the kimchi for at least 2-3 hours to allow the flavors to meld further before serving. Enjoy! (Kimchi will continue to ferment and improve in flavor in the refrigerator for up to a week).
Nutrition Information (Approximate per serving)
Sodium
291 g
Sugar
31g
Fat
0g
Carbs
3g
