Description

If you’re looking to elevate your meals with a burst of flavor, this Spicy Fermented Kimchi is just the ticket! Not only is it a vibrant side dish that enhances everything from rice bowls to tacos, but it’s also packed with gut-friendly probiotics. The process of making kimchi is both fun and rewarding, as you watch simple ingredients transform into a tangy delight over time. Perfect for any occasion, this recipe is easy to follow and allows room for customization based on your taste preferences. Whether you’re prepping for a busy weeknight or impressing friends at a gathering, this kimchi will quickly become a staple in your kitchen.

Ingredients

Scale

1 large Napa cabbage (about 2 lbs)
1/2 cup sea salt
1/2 cup Korean red pepper flakes (gochugaru)
10 cloves garlic, minced
2 inches fresh ginger, grated
1 tbsp sugar
3 green onions, finely chopped
3 tbsp soy sauce (as a substitute for fish sauce)

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Instructions

Prepare the cabbage by chopping it into quarters and removing the core. Slice into bite-sized pieces and sprinkle generously with sea salt. Let rest for about two hours to draw out moisture.
Rinse the cabbage thoroughly under cold water to remove excess salt and drain well.
In a bowl, mix minced garlic, grated ginger, sugar, soy sauce, and gochugaru until you have a thick paste.
In a large bowl, combine drained cabbage with chopped green onions. Add the spicy paste and mix thoroughly using gloves.
Pack the mixture tightly into clean jars or containers, leaving about an inch of space at the top for fermentation gases.
Allow the jars to sit at room temperature for 1 to 5 days, tasting daily until desired tanginess is achieved.
Refrigerate once fermented to slow down the process and enjoy chilled or at room temperature.

Nutrition

Serving Size: 1/4 cup (60g)
Calories: 20
Sugar: 2g
Sodium: 350mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg