Kimchi – Korean side

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Nutrition Information
  • Serving size: 100g
  • Calories: 28 kcal
  • Fat: 1.1 grams
  • Carbohydrates: 3.4 grams
  • Sugar: 2.2 grams
  • Sodium: 900 mg
  • Fiber: 1.3 grams
  • Protein: 1.2 grams
Recipe type: Fermented vegetables
Cuisine: Korean
Prep time: 
Total time: 
Kimchi is a Korean side dish that is full of flavour. If you enjoy fermented vegetables, look no further. It combines the wonderful flavours that can be obtained through fermentation with the bite of Chilli to create a wonderful side dish that can be enjoyed with a host of Korean mains. It also combines very well with Western foods like hamburgers, hot dogs and roast chicken. For those watching their waists - Kimchi is very low in calories and fat.
  • 2 medium heads (2 pounds) Chinese cabbage ( Napa cabbage)
  • ¼ cup sea salt or kosher salt
  • 3 to 4 cloves garlic, grated
  • 1 teaspoon grated ginger
  • 1 teaspoon sugar
  • 2 to 3 tablespoons Korean Fish Sauce (Mulch Aecjeot) *
  • 3 tablespoons Korean red pepper flakes (Gochugaru)**
  • 8 ounces Korean radish or daikon peeled and finely sliced ***
  • 4 scallions, chopped
  • I small white onion, chopped
  1. Wash the cabbage. Remove the core and cut the leaves into strips (2- 3 inches wide). Wet the cabbage and sprinkle with salt. Place in a large glass bowl. Fill the bowl with water and allow the cabbage to stand for 5 to 6 hours. The cabbage needs to be submerged all the time so use a plate weighed down with something heavy like a jar of jam to it below the water.
  2. Rinse the salt from the cabbage in a colander and finally wring it to get rid of any excess water. Place the cabbage and radishes in a large sterilized container with a tight-fitting lid (Kilner jars are perfect). Add fish sauce, green and white onions, sugar, garlic, ginger, and onions. Stir well. Now add Chilli and either use your hands (protected by gloves) or a spoon to ensure that all the ingredients have coated the vegetables well. Ensure that coated vegetables are packed tightly in the Jar.
  3. Seal and let stand at room temperature for 4 to 5 days. You will notice bubbles rising from the mix, which means the lacto- fermentation process, is working. Feel free to” burp” the jar by removing the lid every couple of days. Your Kimchi should now be ready to eat. It will keep it in the refrigerator for 3 – 4 weeks.
This recipe yields 4 - 5 portions

Sidebar image credit LWYang / CC BY 2.0 / via Flikr

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Chillies in Korean cooking