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.

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

Nutrition Information
Amount per serving
Calories20
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium230mg
Total Carbohydrate5g
Dietary Fiber2g
Sugars3g
Protein1g