Spicy Napa Cabbage Kimchi
Dive into the vibrant world of Korean cuisine with this delicious and tangy Spicy Napa Cabbage Kimchi. Packed with nutritious vegetables and bursting with flavor, this homemade kimchi is not only a staple in Korean households but also a perfect companion to any meal. The combination of crunchy napa cabbage, fresh green onions, and aromatic spices creates a probiotic-rich side dish that you can enjoy with rice, noodles, or even on its own. This recipe yields 2 quarts of kimchi, allowing you to share this delightful dish with friends and family or store it for future indulgence. With a bit of patience, you’ll have a zesty addition to your meals that’s both healthy and satisfying!
N/A
Servings
150
Calories
9
Ingredients
Ingredients
napa cabbage
1 head (cored and chopped)
green onions
1 bunch (chopped)
carrot
1 cup (grated)
daikon radish
1/2 cup (grated (optional))
freshly grated ginger
1 tablespoon (freshly grated)
garlic cloves
3 (peeled and minced)
dried chili pepper flakes
1/2 teaspoon (dry)
sea salt
1 tablespoon (sea salt)
whey
4 tablespoons (optional; if not available, use an additional 1 tablespoon of salt)
Instructions
1
Start by finely chopping the napa cabbage and placing it in a large mixing bowl.
2
Add the chopped green onions, grated carrot, and optional daikon radish to the bowl.
3
In a small bowl, mix together the grated ginger, minced garlic, dried chili pepper flakes, sea salt, and whey (or additional salt for non-dairy).
4
Pour the spice mixture over the chopped vegetables.
5
Using clean hands or a wooden pounder, massage the mixture together to release the juices from the vegetables. Continue to press and knead for about 5-10 minutes until the mixture is well combined and the juices start to flow.
6
Pack the kimchi mixture into wide-mouth mason jars, pressing down firmly as you go to eliminate air pockets. Fill the jars until the juices rise just above the vegetables, ensuring there's at least 1 inch of space at the top.
7
Seal the jars tightly and leave them at room temperature for about 3 days, checking daily to ensure fermentation is occurring. You may notice bubbles and a tangy aroma.
8
After 3 days, transfer the jars to the refrigerator. The kimchi is ready to eat after about a week, but it will continue to develop its flavor over time. Enjoy your homemade spicy kimchi in various dishes!
Nutrition Information
0.62g
Fat
25g
Carbs
3.75g
Protein
3.12g
Fiber
1.25g
Sugar
187.5mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Napa Cabbage Kimchi?
It is a tangy and vibrant Korean side dish made from fermented vegetables like napa cabbage and carrots, seasoned with aromatic spices.
How many quarts does this kimchi recipe yield?
This recipe yields approximately 2 quarts of kimchi.
What are the primary vegetables in this recipe?
The main vegetables are napa cabbage, green onions, and carrots.
How should I prepare the napa cabbage?
The napa cabbage should be cored and finely chopped before being placed in a mixing bowl.
Is daikon radish a required ingredient?
No, the 1/2 cup of grated daikon radish is optional.
How much ginger is used in the recipe?
The recipe calls for one tablespoon of freshly grated ginger.
How many garlic cloves should I use?
You should use three peeled and minced garlic cloves.
What type of salt is recommended for fermentation?
One tablespoon of sea salt is recommended for this recipe.
What is the purpose of whey in this recipe?
Whey acts as a starter for fermentation, but it is optional.
What can I use if I do not have whey?
If whey is not available, you can use an additional tablespoon of salt.
How much chili pepper flakes are added?
The recipe uses 1/2 teaspoon of dried chili pepper flakes.
How do I release the juices from the vegetables?
You can use clean hands or a wooden pounder to massage and knead the mixture.
How long should I massage the kimchi mixture?
Massage the mixture for about 5 to 10 minutes until the juices start to flow.
What kind of jars are best for packing kimchi?
Wide-mouth mason jars are recommended for packing the kimchi.
How do I ensure there are no air pockets in the jar?
Press down firmly as you pack the mixture into the jars to eliminate air pockets.
How high should the juices be in the jar?
The juices should rise just above the vegetables.
How much headspace should be left in the mason jars?
Leave at least 1 inch of space at the top of the jars.
How long should the jars sit at room temperature?
The jars should be left at room temperature for about 3 days to ferment.
What signs indicate that fermentation is occurring?
You may notice bubbles forming and a tangy aroma.
When should the kimchi be refrigerated?
Transfer the jars to the refrigerator after the 3-day room temperature fermentation period.
When is the kimchi officially ready to eat?
It is ready to eat after about a week, though the flavor develops more over time.
Is this kimchi considered a probiotic food?
Yes, it is a probiotic-rich side dish due to the fermentation process.
How many calories are in a serving?
This recipe contains 150 calories per serving.
What is the protein content of this kimchi?
There are 3.75 grams of protein per serving.
How much fat is in this recipe?
This kimchi contains 0.62 grams of fat per serving.
What is the carbohydrate and fiber content?
It contains 25 grams of carbohydrates and 3.12 grams of fiber.
How much sodium is in the kimchi?
The recipe contains 187.5 milligrams of sodium per serving.
Is there any sugar in this recipe?
The recipe contains 1.25 grams of sugar.
What dishes can I serve with this kimchi?
It is a perfect companion to rice, noodles, or can be enjoyed on its own.
How many ingredients are required in total?
There are 9 ingredients in total for this spicy napa cabbage kimchi recipe.