Fiery Spicy Korean Kimchi
Experience the vibrant flavors of homemade Fiery Spicy Korean Kimchi, a traditional Korean side dish that is not only delicious but also exceptionally healthy. Perfectly crunchy even after mellowing for two days in the fridge, this kimchi packs a serious heat that will elevate any meal. The combination of fresh garlic, ginger, and spicy chili pepper flakes create an enticing aroma and flavor profile that is sure to impress your family and friends. Enjoy it on its own or as a zesty garnish to complement your favorite dishes. Rich in probiotics, this kimchi supports gut health and adds a delightful crunch to your dining experience.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Chinese cabbage
1 lb (Remove outer leaves and rinse)
Sea salt
2 tablespoons (For salting cabbage)
Cold water
4 cups (For soaking cabbage)
Fresh garlic
1 tablespoon (Chopped)
Fresh ginger
1 tablespoon (Finely chopped)
Green onion
1 tablespoon (Finely chopped)
Dried chili pepper flakes
2 teaspoons (Add to seasoning mix)
Sugar
2 teaspoons (Add to seasoning mix)
Sea salt
1 tablespoon (Add to seasoning mix)
Instructions
1
Begin by separating and thoroughly washing the leaves of the Chinese cabbage.
2
Sprinkle the salted leaves with 2 tablespoons of sea salt, making sure to coat them evenly.
3
Place the salted cabbage leaves in a non-corrosive dish (like Pyrex) and pour in the 4 cups of cold water, ensuring the water covers the leaves. If necessary, use a heavy object to keep the cabbage submerged.
4
Cover the dish tightly with plastic wrap and let it sit in the refrigerator overnight to allow the cabbage to wilt.
5
After soaking overnight, drain the water and rinse the cabbage leaves under cold water. Shake off the excess moisture, using a salad spinner if available for best results.
6
In a separate bowl, combine the chopped garlic, finely chopped ginger, green onion, dried chili pepper flakes, sugar, and 1 tablespoon of sea salt. Mix well until blended.
7
Pour 1.5 cups of very hot water over the seasoning mixture and stir to dissolve.
8
Place the cabbage leaves into a large zip-lock bag or a mixing bowl and pour the prepared seasoning mixture over them. Use your hands to gently massage the seasoning into each leaf, ensuring they are well-coated.
9
Seal the zip-lock bag tightly or cover the bowl, and refrigerate the seasoned cabbage for 48 hours. Remember to flip the bag every time you access the fridge for even marination.
10
Once ready, remove the kimchi from the fridge and chop the leaves into 2-inch strips. Serve as a side condiment alongside your favorite dishes.
11
To store, pack the kimchi into a clean jar and refrigerate. It will keep well for several days up to a week or more.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Fiery Spicy Korean Kimchi?
It is a traditional Korean side dish made of fermented Chinese cabbage, flavored with garlic, ginger, and spicy chili pepper flakes.
Is this kimchi recipe healthy?
Yes, it is exceptionally healthy and rich in probiotics, which support gut health.
How long does it take for the cabbage to wilt?
The cabbage should sit in a salt and water solution in the refrigerator overnight to allow it to wilt properly.
What type of cabbage is used in this recipe?
This recipe requires one pound of Chinese cabbage with the outer leaves removed.
What kind of salt should I use?
Sea salt is recommended for both the initial salting of the cabbage and the seasoning mixture.
Why do I need to use hot water for the seasoning?
1.5 cups of very hot water are used to help dissolve the sugar, salt, and spices to create the marinade.
How long should the kimchi ferment in the fridge?
The seasoned cabbage should be refrigerated for 48 hours before serving.
Do I need to do anything while the kimchi is refrigerating?
Yes, if using a zip-lock bag, you should flip the bag every time you access the fridge to ensure even marination.
Will the kimchi still be crunchy after two days?
Yes, this recipe is designed to remain perfectly crunchy even after mellowing for two days in the fridge.
How should I cut the cabbage for serving?
Once the 48-hour marination is complete, remove the leaves and chop them into 2-inch strips.
How long will the homemade kimchi keep?
When packed into a clean jar and refrigerated, it will keep well for several days up to a week or more.
Can I use a salad spinner for this recipe?
Yes, using a salad spinner is recommended to shake off excess moisture after rinsing the wilted cabbage leaves.
What ingredients make up the seasoning mix?
The mix includes chopped garlic, finely chopped ginger, green onion, dried chili pepper flakes, sugar, and sea salt.
Is it necessary to massage the seasoning into the cabbage?
Yes, you should use your hands to gently massage the seasoning into each leaf to ensure they are well-coated.
Can I use a bowl instead of a zip-lock bag for the 48-hour soak?
Yes, you can use a covered bowl if you do not have a large zip-lock bag.
What should I do if the cabbage leaves float during the overnight soak?
If necessary, use a heavy object to keep the cabbage leaves submerged under the 4 cups of cold water.
Is this kimchi very spicy?
Yes, as the name suggests, it packs a serious heat thanks to the dried chili pepper flakes.
How much garlic and ginger is required?
The recipe calls for 1 tablespoon of chopped fresh garlic and 1 tablespoon of finely chopped fresh ginger.
Can I serve this as a main dish?
It is typically served as a zesty garnish or a side condiment to complement other dishes.
What type of dish is best for the initial soaking?
A non-corrosive dish, such as a Pyrex glass dish, is recommended.
Is sugar a necessary ingredient?
The recipe uses 2 teaspoons of sugar in the seasoning mix to balance the heat and aid in the fermentation process.
What is the serving size for this recipe?
Specific serving sizes are not provided, but one pound of cabbage makes a significant amount of condiment.
Are there any animal products in this kimchi?
Based on the ingredients list, this specific recipe is vegan as it does not contain fish sauce or shrimp paste.
What kind of chili flakes should I buy?
Standard dried chili pepper flakes work, though Korean Gochugaru is traditional for this flavor profile.
How many ingredients are in this recipe?
There are 9 ingredients: Chinese cabbage, sea salt, cold water, garlic, ginger, green onion, chili flakes, sugar, and more sea salt.
Does this kimchi contain cholesterol?
No, the recipe ingredients are plant-based and typically contain no cholesterol.
Should I wash the cabbage before or after salting?
You should wash the leaves thoroughly before salting, and then rinse them again after the overnight soak.
Is the ginger peeled?
While not explicitly stated, fresh ginger is typically peeled before being finely chopped for a smoother texture.
Can I reduce the amount of chili flakes?
Yes, you can adjust the 2 teaspoons of chili flakes to suit your personal spice tolerance.
What are the primary flavor notes?
The flavor profile is characterized by a combination of spicy heat, fresh aromatics from garlic and ginger, and a salty, fermented tang.