Fresh Kimchi by @jorgelavelar
4 servings
🥬
2 heads
Napa Cabbage
🥕
2
Carrot
🧅
5 stalks
Green Onion
🧂
120 ml
Salt
🌶️
120 ml
Gochugaru (Korean Red Pepper Flakes)
🐟
30 ml
Fish Sauce
🧄
5 cloves
Garlic
🫚
15 ml
Ginger
Preparation Steps
Step 1/8
Cut the Napa cabbage into quarters and remove the cores. Chop into bite-sized pieces.
Step 2/8
Place the cabbage in a large mixing bowl and sprinkle with salt. Massage the salt into the cabbage until it starts to soften.
Step 3/8
Let the cabbage sit for 1-2 hours, turning occasionally, until it has reduced in size and released water.
Step 4/8
Rinse the cabbage under cold water 3 times to remove excess salt. Drain well.
Step 5/8
Julienne the carrots and chop the green onions.
Step 6/8
In a separate bowl, combine the gochugaru, fish sauce, garlic, and ginger to make the kimchi paste.
Step 7/8
Mix the cabbage, carrots, and green onions with the kimchi paste until well coated.
Step 8/8
Pack the kimchi into a jar or airtight container, pressing down to remove air pockets. Let it ferment at room temperature for 1-5 days.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
50 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Overall
30 minutes
Difficulty
Level
Easy (1/4)
Steps
8 steps
Equipments
Utensils
Appliances
to inform
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@jorgelavelar
Origin
Cuisine
Korean
Geographic
South Korea, East Asia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos