Spicy Kimchi Recipe (How to Make Kimchi)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fermented condiment of spicy cabbage with ginger, garlic, and gochugaru, made with a wet brine method. This requires days to ferment and yields a tangy, umami-rich accompaniment for rice, soups, and stews.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 quarts unchlorinated water (filtered or bottled water are good)
- ½ cup kosher salt or sea salt
- 1 head (about 3 pounds; 1.3kg Napa cabbage)
- 1 carrot (sliced into matchsticks)
- 1 bunch scallions (end trimmed, cut into ½ inch pieces)
- 1 small daikon radish or turnip (peeled, sliced into matchsticks)
- ½ Asian pear (peeled, sliced into matchsticks)
- 6 garlic cloves (chopped)
- 2 tablespoons fresh grated ginger
- 3 tablespoons glutinous rice flour
- 1 cup gochugaru (Korean chili flakes)
- 1/2 cup fish sauce
- 3 tablespoons salted shrimp
- 2 tablespoons miso paste (red or white – optional, for extra umami flavor)
At a glance
PER SERVING · TIME 2910M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 48h
- Sodium
- 3736mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 453mg
- Calcium
- 102mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 3736MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.