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spicy-cabbage-kimchi-recipe

Spicy Cabbage Kimchi Recipe

A traditional Korean side dish made from fermented cabbage and radish, seasoned with chili pepper, garlic, ginger, and other spices.
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Preparation Time: 30 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Korean
Servings: 4 servings
Calories: 50 kcal

Ingredients 

Main Ingredients

  • 1 large Napa cabbage cut into bite-sized pieces
  • 1 medium Daikon radish julienned
  • 4 cloves Garlic minced
  • 1 tablespoon Ginger grated
  • 4 tablespoon Korean red chili pepper flakes (gochugaru)
  • 2 tablespoon Fish sauce
  • 2 teaspoon Sugar
  • 2 teaspoon Salt
  • 4 stalks Green onions chopped

Instructions 

  1. 1. In a large bowl, combine the cabbage and salt. Let it sit for 1-2 hours until the cabbage softens. Rinse and drain well.
  2. 2. In a separate bowl, mix the garlic, ginger, gochugaru, fish sauce, sugar, and radish.
  3. 3. Add the cabbage and green onions to the spice mixture. Mix well, ensuring the cabbage is thoroughly coated. Use gloves to protect your hands from the chili.
  4. 4. Pack the kimchi into a jar, pressing down to remove air bubbles. Leave some space at the top for expansion.
  5. 5. Let it ferment at room temperature for 1-5 days, checking daily and pressing down if needed. Once fermented to your liking, refrigerate.

Nutritional Value

Calories: 50kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.5g | Sodium: 600mg | Potassium: 200mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 1mg

Keywords

Cabbage, Fermented, Kimchi, Spicy
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