Spicy Cabbage Kimchi

Spicy Cabbage Kimchi

53
GochisosamaDeshita 9

"Kimchi, a popular Korean dish, is best described as a spicy, slightly sweet, pickled or fermented cabbage. I spent a year in South Korea and fell in LOVE with Kimchi! My friend Myong was kind enough to share her recipe and technique with me. Some ingredients may not be readily available in your local supermarket. Look for Kimchi (Fish) Sauce and Korean chili powder in Asian markets or online. Use kimchi in stir fries or your favorite Korean dishes."
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Ingredients

4 d 7 h servings 12 cals
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Original recipe yields 56 servings

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Nutrition

  • Calories:
  • 12 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1916 mg
  • 77%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
  2. Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. 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!).

Reviews

53
  1. 62 Ratings

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Most helpful positive review

Made 2 batches, the first exactly as the recipe instructed except that I used regular crushed hot peppers as I could not find the Korean sort. Most grocery stores with an asian section now carry...

Most helpful critical review

THIS IS WAY TOO SALTY!!! Our cabbage was wasted! Please next time check your ingredients... next trial i will make the salt tbps instead. OMG, it was so disappointing! wasted all time and effort...

Made 2 batches, the first exactly as the recipe instructed except that I used regular crushed hot peppers as I could not find the Korean sort. Most grocery stores with an asian section now carry...

This is one of the easier kimchi recipes I've come across. Some people may find it a little to salty or spicy. There are milder recipes out there, some with low sodium. "Fish sauce" is a rath...

I love, love, love kimchi. This came out a little salty for me so I cut the salt in half. It still drew the water out of the cabbage leaves and it all reduced well. I thought that I would get a ...

As I pulled up the recipe to make this for the 2nd time, I was reminded to help others by rating the recipe. It is so delicious and so authentic, we can't get enough of it. First introduced to...

Whoo hoo! I don't have to dole out five bucks a pop for a container of kimchi anymore! (It's very easy to go through that in a week or less, so this is great.) I couldn't find Korean chile powd...

THIS IS WAY TOO SALTY!!! Our cabbage was wasted! Please next time check your ingredients... next trial i will make the salt tbps instead. OMG, it was so disappointing! wasted all time and effort...

wow, i really love this recipe except i used chinese chile paste instead of the powder. I also reduced the salt to 1/3c, but all in all the best recipe i've found online

This is AWESOME!! My husband was just stationed in Korea, so i thought i would give it a try, hoping to get close to that very addicting korean dish....Blew it out of the park!! said it was be...

I have tried to make numeous version of this using different vegetables that's not typically used for asian food. So far, the mexican root vegetable called "jicamo" worked out best. It gave nice...