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CookPal AI
Korean Kimchi

Korean Kimchi

Cost $10, save $20

Source: Recommended by CookPal

  • 7,200 Min
  • 20 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🥬 3 heads napa cabbage, cored and cut into quarters lengthwise
    • 🧂 ½ cup salt
    • 🧄 3 heads garlic, minced
    • 🧅 1 bunch green onions, cut into 2 inch pieces
    • 1 ½ tablespoons monosodium glutamate (MSG)
    • 2 teaspoons red pepper flakes, or to taste

STEPS

1

Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering until all of the cabbage has been salted. Let stand at room temperature for 3-4 hours, then drain. Rinse the cabbage in several changes of water and drain again very well.

2

Sprinkle the cabbage with minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined.

3

Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.

4

Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days.

5

Once fermented, store the kimchi in an airtight jar in the refrigerator.

NUTRIENTS

Per 1 serving

🔥

30

Calories

  • 2
    Protein
  • 6
    Carbs
  • 0
    Fats

💡 Use glass containers to avoid discoloration and rusting.For spicier kimchi, increase the red pepper flakes or use a hotter variety.Be sure to rinse the salted cabbage thoroughly to remove excess salt.Taste the kimchi daily during fermentation to find your preferred sourness.Kimchi can be stored for months in the refrigerator, and flavor will deepen over time.