Fresh Kimchi by @jorgelavelar
4 servings
🥬
1 head
Napa Cabbage
🥕
1
Carrot
🧅
4
Green Onion
🧂
30 ml
Salt
🌶️
30 ml
Gochugaru (Korean Red Pepper Flakes)
🧴
30 ml
Fish Sauce
🧄
4 cloves
Garlic
🫚
15 ml
Ginger
Preparation Steps
Step 1/7
1. Cut the Napa cabbage into quarters and remove the core. Chop into bite-sized pieces.
Step 2/7
2. Place the cabbage in a large mixing bowl and sprinkle with salt. Massage the salt into the cabbage until it starts to soften.
Step 3/7
3. Let the cabbage sit for 30 minutes, then rinse it thoroughly and drain.
Step 4/7
4. Julienne the carrot and chop the green onions. Add them to the cabbage.
Step 5/7
5. In a small bowl, mix the gochugaru, fish sauce, minced garlic, and grated ginger.
Step 6/7
6. Add the spice mixture to the vegetables and mix thoroughly until everything is well coated.
Step 7/7
7. Pack the kimchi into a jar, pressing down to remove air bubbles. Let it ferment at room temperature for 1-2 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
7 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