Spicy Korean Kimchi Recipe

Experience the explosive flavor of this incredibly spicy Korean Kimchi! Unlike any other recipe you'll find, this crunchy kimchi recipe delivers a fiery kick that will elevate any meal. This recipe, originally found in a mysterious pamphlet, has been perfected for its vibrant taste and satisfying texture, even after two days of mellowing in the fridge. Get ready for a side dish or garnish that's anything but ordinary!

Prep Time 60 mins
Cook Time 4340 mins
Calories 65 kcal
Protein 6g
Rating 5.0 (2 Reviews)
Spicy Korean Kimchi 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spicy Korean Kimchi

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How to Make Spicy Korean Kimchi

  1. 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.
  2. Gently massage the mixture for 5-7 minutes until the cabbage starts to soften and release some moisture.
  3. Transfer the mixture to a large, clean jar or container. Press down firmly to submerge the vegetables in their own juices.
  4. Place a weight (like a small plate or a bag of rice) on top of the vegetables to keep them submerged.
  5. 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.
  6. 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.
  7. 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