Asian > Korean > Kimchi

Spicy Napa Cabbage Kimchi Recipe

Ingredients with Measurements:
- 1 head Napa cabbage, chopped into bite-sized pieces
- 1/2 cup Korean chili flakes
- 1/4 cup fish sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup grated ginger
- 6 cloves garlic, minced
- 2 green onions, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup daikon radish, julienned
- 1 tablespoon salt

Special equipment needed:
- Large mixing bowl
- Gloves (optional)
- Glass jars with lids

Step-by-step instructions:
1. In a large mixing bowl, combine the chopped Napa cabbage and salt. Mix well and let sit for 1 hour to draw out excess water.
2. After 1 hour, rinse the cabbage thoroughly and drain well.
3. In the same mixing bowl, combine the Korean chili flakes, fish sauce, rice vinegar, sugar, grated ginger, minced garlic, and thinly sliced green onions. Mix well.
4. Add the shredded carrots and julienned daikon radish to the mixing bowl and mix well.
5. Add the drained Napa cabbage to the mixing bowl and mix well, making sure all the vegetables are coated with the spicy sauce.
6. Using gloves (optional), pack the kimchi mixture tightly into glass jars, leaving about 1 inch of headspace at the top.
7. Close the lids tightly and let the jars sit at room temperature for 1-2 days to ferment.
8. After 1-2 days, transfer the jars to the refrigerator to slow down the fermentation process.
9. Serve the Spicy Napa Cabbage Kimchi cold as a side dish or condiment.


Time:
Preparation time: 1 hour
Cooking time: 0 minutes
Fermentation time: 1-2 days
5. Temperature:
Room temperature for fermentation, refrigerated for storage and serving.
Serving size:
Makes about 4 cups of Spicy Napa Cabbage Kimchi.

Nutritional information:
Serving size: 1/4 cup
Calories: 25
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 480mg
Total carbohydrates: 6g
Dietary fiber: 1g
Total sugars: 4g
Protein: 1g

Substitutions for ingredients:
- Korean chili flakes can be substituted with regular chili flakes or cayenne pepper.
- Fish sauce can be substituted with soy sauce or tamari for a vegetarian version.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Sugar can be substituted with honey or maple syrup.

Variations:
- Add sliced radishes or cucumbers for extra crunch.
- Use different types of cabbage, such as green or red cabbage.
- Add sliced jalapenos or other hot peppers for extra heat.
- Use different types of vinegar, such as balsamic or red wine vinegar.

Tips and tricks:
- Wear gloves when mixing the kimchi to avoid staining your hands with the chili flakes.
- Make sure to pack the kimchi tightly into the jars to avoid air pockets.
- Use a clean spoon or fork to remove the kimchi from the jar to avoid contamination.

Storage instructions:
Store the Spicy Napa Cabbage Kimchi in the refrigerator for up to 1 month.

Reheating instructions:
This recipe does not require reheating.

Presentation ideas:
Serve the Spicy Napa Cabbage Kimchi in a small dish or bowl as a side dish or condiment.

Garnishes:
Garnish with sliced green onions or sesame seeds for extra flavor and texture.

Pairings:
Spicy Napa Cabbage Kimchi pairs well with rice dishes, grilled meats, and stir-fries.

Suggested side dishes:
Serve Spicy Napa Cabbage Kimchi with steamed rice, pickled vegetables, or Korean-style fried chicken.

Troubleshooting advice:
- If the kimchi is too salty, rinse the cabbage more thoroughly before mixing with the sauce.
- If the kimchi is not spicy enough, add more chili flakes or hot sauce to the sauce mixture.

Food safety advice:
Make sure to use clean utensils and jars when making and storing the kimchi. Keep the jars tightly closed during fermentation to avoid contamination.

Food history:
Kimchi is a traditional Korean dish made with fermented vegetables and spicy seasonings. It is a staple in Korean cuisine and is enjoyed as a side dish or condiment.

Flavor profiles:
Spicy, tangy, and slightly sweet.

Serving suggestions:
Serve Spicy Napa Cabbage Kimchi cold as a side dish or condiment.

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Region: Korean

Taste: Spicy, Tangy, Sour, Umami, Garlicky