Traditional Korean Kimchi
Kimchi is a traditional, Korean condiment eaten with almost every meal. It can be made with a variety of vegetables but the most popular is made with cabbage.
Serves: 40Hands-on: 20 minutesDifficulty: Medium
Serves: 40
Ingredients
- 4 cloves garlic, peeled
- 1 cup chopped onion
- 4 medium fresh hot red peppers
- 2 dried hot red peppers
- 2 Tbsp. grated ginger
- 1 Tbsp. unpasteurized miso
- 4 small heads green cabbage
- 3 scallions, thinly sliced
- 3 Tbsp. salt
Directions
- Prepare the kimchi sauce using a food processor, blender, or heavy-duty juicer. Blend the garlic, onion, hot peppers, ginger, and miso into a sauce.
- Grate, shred, or chop the cabbage. Mix in the salt and squeeze or pound the cabbage to create the brine.
- Mix the cabbage and scallions with the kimchi sauce.
- Pack the kimchi into a 1 gallon glass jar or crock. Make sure there are no gaps or air pockets. Place a weight over the kimchi to keep it covered in the brine. Place lid over the opening that will allow the pressure to release.
- Let the kimchi sit at room temperature. It will be ready to eat in 4 to 5 days. Place in smaller canning jars and store in the refrigerator.
| Amount per serving | |
|---|---|
| Calories | 20 |
| Total Fat | 0g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 230mg |
| Total Carbohydrate | 5g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 1g |
Recipe Information
Serves: 40
Ingredients
- 4 cloves garlic, peeled
- 1 cup chopped onion
- 4 medium fresh hot red peppers
- 2 dried hot red peppers
- 2 Tbsp. grated ginger
- 1 Tbsp. unpasteurized miso
- 4 small heads green cabbage
- 3 scallions, thinly sliced
- 3 Tbsp. salt
Directions
- Prepare the kimchi sauce using a food processor, blender, or heavy-duty juicer. Blend the garlic, onion, hot peppers, ginger, and miso into a sauce.
- Grate, shred, or chop the cabbage. Mix in the salt and squeeze or pound the cabbage to create the brine.
- Mix the cabbage and scallions with the kimchi sauce.
- Pack the kimchi into a 1 gallon glass jar or crock. Make sure there are no gaps or air pockets. Place a weight over the kimchi to keep it covered in the brine. Place lid over the opening that will allow the pressure to release.
- Let the kimchi sit at room temperature. It will be ready to eat in 4 to 5 days. Place in smaller canning jars and store in the refrigerator.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 20 |
| Total Fat | 0g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 230mg |
| Total Carbohydrate | 5g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 1g |