Korean · side dish

Kimchi/Kimchee/Gimchi (Korean Fermented Spicy Cabbage)

Name: Kimchi/Kimchee/Gimchi (Korean Fermented Spicy Cabbage)
Cook time: 45 min
Total time: 45 min
Yield: 20 servings
Cuisine: Korean
Ingredients: 1 cup brown sugar, packed; •3 Napa cabbages; •4 cups coarse sea salt; •1/2 cup fish sauce; •12 garlic cloves; •2 tbsp minced ginger; •4 cups gochugaru (Korean red chili flakes); •3 green onions, cut into 2-inch pieces; •2 cups radish (1/2 Korean radish), cut into matchstick pieces; •3 tbsp sweet rice flour (simmered with 3 cups water); •1 yellow onion; •4 tbsp saewujeot (salted shrimp); •4 tbsp saewujeot (salted shrimp)

“Kimchi/Kimchee/Gimchi (Korean Fermented Spicy Cabbage) might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 223 calories, 9g of protein, and 7g of fat per serving. This recipe serves 20 and costs $3.18 per serving. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is a rather expensive recipe for fans of Korean food. If you have brown sugar, garlic cloves, saewujeot, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 46%. Basic Napa Cabbage Kimchi (Kimchee), Basic Napa Cabbage Kimchi (Kimchee), and Cucumber Kimchi (Oi Gimchi) are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 20
ratings: New

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Ingredients

Serves 20

Brown sugarpacked1 cup
Napa cabbages3
Coarse sea salt4 cups
Fish sauce½ cup
Garlic cloves12
Ginger2 tbsp
GochugaruKorean red chili flakes4 cups
Green onionscut into 2-inch pieces3
Radish1/2 Korean radish, cut into matchstick pieces2 cups
Rice floursimmered with 3 cups water3 tbsp
Onion1
Saewujeotsalted shrimp4 tbsp
Saewujeotsalted shrimp4 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

12 steps · 45 min

1
Remove discolored, bruised outer leaves of cabbage and rinse well under cold water.
2
Cut cabbage head into desired pieces; smaller 2-inch pieces is recommended for easier access later. In 3 separate large bowls, prepare one cup sea salt and water mixture for each bowl.
3
Sprinkle remaining 1 cup of sea salt onto the leaves of the cabbages before soaking them in the salt water. Cabbages should be partially submerged in the salt water.

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