Banchan
Kimchi is a traditional Korean side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with chili pepper and other spices.
Ingredients - Serves 8
- Sugar - 1 teaspoon
- Fish sauce - 2 tablespoons
- Korean red pepper flakes - 1/3 cup
- Ginger - 1 inch piece, minced
- Garlic - 6 cloves, minced
- Green onions - 4, sliced
- Korean radish - 1, peeled and cut into matchsticks
- Kosher salt - 1/2 cup
- Napa cabbage - 1 head, cut into quarters
Let's Get Started
- Cut the cabbage into quarters and remove the cores. Sprinkle each leaf with the kosher salt.
- Place the salted cabbage in a large bowl, cover with water, and let sit at room temperature for 2 hours.
- Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 minutes.
- Combine the radish, green onions, garlic, ginger, red pepper flakes, fish sauce, and sugar in a large bowl.
- Gently squeeze any remaining water from the cabbage and add it to the radish mixture.
- Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
- Pack the kimchi into a clean glass jar large enough to hold it all and seal the jar tightly.
- Let the jar stand at room temperature for 1 to 2 days. Store in the refrigerator afterwards and it's ready to serve.
Dietary Info
- Dish Type: Side Dish
- Prep Time: 60 minutes
- Cook Time: 0 minutes
- Calories: 15
- Fat: 0g
- Carbs: 2g
- Protein: 1g
- Sodium: 290mg
- Sugar: 1g
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