1/1 Photo of ChuckwagonCookie's Authentic Korean Kimchi
72 hrs 30 mins
The timeless Korean staple of fermented cabbage! This is my award-winning recipe! Makes about enough to fill a half gallon jar. Traditionally the cabbage is not cut; the seasonings are spread between each leaf. However, cutting the cabbage is much easier and more common now. The Korean chili powder (gochutgaru) is essential, you can not substitute! Check local Asian grocery stores or order online.
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- 1Cut the cabbages into quarters lengthwise, then into 1 1/2 inch pieces.
- 2Mix the salt into enough water to cover the cut cabbage, and let cabbage soak for 8 to 12 hours.
- 3Meanwhile, shred or julienne cut the Daikon radish.
- 4Cut the spring onions into 1 inch lengths.
- 5Chop the garlic, rough cut, small and large pieces.
- 6Finely chop the Thai peppers -- use less for less heat.
- 7Shred the ginger or chop finely.
- 8Mix all ingredients except the cabbage, cover and refrigerate while cabbage soaks.
- 9Drain cabbage and rinse well, squeezing out excess water from the cabbage. Rinse it at least 4 times to remove excess salt!
- 10Mix cabbage very well with other ingredients; you want every piece of cabbage coated.
- 11Pack tightly into a jar with at least 1 inch of headroom above cabbage.
- 12Cover loosely and place in a cool area for at least 2 days. Do not refrigerate while the cabbage ferments. After 2 to 5 days, refrigerate and enjoy!
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Nutritional Facts for ChuckwagonCookie's Authentic Korean Kimchi
Serving Size: 1 (3221 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 63.6
- Calories from Fat 10
- Total Fat 1.2 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 7624.8 mg
- Total Carbohydrate 13.0 g
- Dietary Fiber 4.2 g
- Sugars 6.1 g
- Protein 3.2 g
The following items or measurements are not included: