Kimchi is a sweet-spicy fermented cabbage dish flavored with gochugara (Korean chili powder) that's easy to make at home with this recipe.
Step1
Cut cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place cabbage into large resealable bags; sprinkle salt evenly over leaves to coat. Use your hands to rub salt into cabbage. Seal the bags and leave at room temperature for 6 hours.
Step2
Rinse cabbage leaves under cold water, at least 2 to 3 times, to remove most of the salt; drain and squeeze out any excess liquid.
Step3
Place rinsed cabbage in a large container with a tight fitting lid. Stir in fish sauce, green onions, white onion, garlic, sugar, and ginger. Sprinkle Korean chile powder over mixture.; wear plastic gloves to protect your hands and rub chile powder into cabbage leaves until evenly coated.
Step4
Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).
Prepare Time:
1 hours 0
Total Time:
1 hours 0
Servings:
56
Calories:
12 kcal
Carbohydrate:
2 g
Dietary Fiber:
1 g
Protein:
1 g
Sodium:
1917 mg
Total Sugars:
1 g
