Kimchi Recipe
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My Korean Kitchen · by Sue Pressey★ 4.8 (38)

Kimchi Recipe

NUTRITION · PER SERVING510M COOK
CAL 11%·PRO 25%
CARBS 44G78% OF CAL
15G FIBER18G SUGAR11G OTHER
FAT 5G20% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Traditional napa cabbage kimchi made with fermented cabbage, radish, gochugaru, and anchovy-based paste. A pungent, spicy condiment and side dish that develops flavor over weeks.

sidekoreanshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 7
  • 4 kg napa cabbage ((8.8 pounds), remove thick outer cabbage leaves)
  • 16 cups water ((3840 ml))
  • 1.5 cups Korean coarse sea salt (or natural rock salt (for salt water), (285g / 10 ounces))
  • 1/2 cup cooking salt (, medium sized crystals (for sprinkle), (97g / 3.4 ounces))
  • 2 Tbsp glutinous rice flour ((sweet rice flour))
  • 1.5 cups water ((360 ml))
  • 1.5 cups gochugaru ((Korean chili flakes), (141g / 4.97 ounces))
  • 540 g Korean radish (or daikon radish (19 ounces), julienned)
  • 1 Tbsp fine sea salt
  • 3.5 Tbsp Korean fish sauce
  • 2 Tbsp salted fermented shrimp (, minced)
  • 90 g Korean chives ((3.2 ounces), cut in 5 cm / 2 inch length)
  • 140 g carrots ((4.9 ounces), julienned)
  • 1/4 cup minced garlic ((42g / 1.48 ounces))
  • 1/2 Tbsp minced ginger
  • 2 Tbsp raw sugar
  • 75 g onion ((2.6 ounces), blended (with a stick blender or vegetable chopper) or finely grated)
PREP
150M
SODIUM
23001MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.