Kimchi, My Way
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1head Napa cabbage, about 2 pounds
- 5tablespoons coarse salt
- 1cup peeled and julienne daikon radish
- 1tablespoon or more of ground red Korean chilies
- 4tablespoons fish sauce
- 2tablespoons peeled and minced garlic
- 1tablespoon peeled and minced or grated ginger
- 2tablespoons sugar
- ½cup minced scallions, green part only
- 3tablespoons salted shrimp (sold in jars at Korean stores)
Nutritional analysis per serving (16 servings)
20 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cabbage in a colander and sprinkle it with the salt, making sure to get plenty of salt between the layers of leaves. Let sit, undisturbed, for 2 to 3 hours.
- Step 2
When the cabbage is very wilted, rinse it well, making sure to rinse again between the layers of leaves. Shake it dry.
- Step 3
Mix together radish, ground chilies, fish sauce, garlic, ginger, sugar and scallions; the mixture will be bright red.
- Step 4
Combine shrimp with spice mixture.
- Step 5
Use your fingers to pack the whole cabbage, inside and out, with the mixture. Or cut the cabbage up, and toss it with the mixture. Serve immediately, whole or cut, or refrigerate. Keeps well for a week, becoming spicier every day.
Private Notes
Comments
The recipe makes enough to tightly stuff 2 quart mason jars. I refrigerated one and let the other ferment for 6 days at 70-72 degrees. What an amazing difference in flavor, heat and complexity! Definitely worth the 6 day wait.
I did not have the dried shrimp but friench who has eaten and made kimchi her entire life thought it was very good.
Great dish. Didn't have salted shrimp so I didn't use it. Was wonderful anyway.
Did anyone let this recipe ferment for a few days? curious to know how it will turn out? Thanks!
The recipe makes enough to tightly stuff 2 quart mason jars. I refrigerated one and let the other ferment for 6 days at 70-72 degrees. What an amazing difference in flavor, heat and complexity! Definitely worth the 6 day wait.
Great dish. Didn't have salted shrimp so I didn't use it. Was wonderful anyway.
I did not have the dried shrimp but friench who has eaten and made kimchi her entire life thought it was very good.