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My Korean Kitchen
Kimchi Recipe
Learn how to make napa cabbage kimchi, a popular Korean side dish made from fermented napa cabbage, radish, and Korean chives. Includes step-by-step kimchi making instructions, and handy tips for making the best kimchi.
6
357
115
8 hr 30 min
TOTAL TIME
221
CALORIES
$8.74
PER SERVING
Ingredients
17 INGREDIENTS
7 SERVINGS
1 1/2 cups gochugaru
1/2 cup cooking salt
1 1/2 cups korean coarse sea salt
3 1/2 tbsp korean fish sauce
4 7/8 g carrots
julienned
2 tbsp salted fermented shrimp
2 tbsp glutinous rice flour
0 g onion
blended or finely grated
2 tbsp raw sugar
1/4 cup minced garlic
1 g korean radish
julienned
1 tbsp fine sea salt
16 cups water
1 1/2 cups water
1/2 tbsp fresh ginger
minced
8 3/4 kg napa cabbage
remove thick outer cabbage leaves
3 1/4 g korean chives
cut in 5 cm / 2 inch length
Directions
31 STEPS
2 hr 30 min
PREP TIME
6 hr
COOK TIME
8 hr 30 min
TOTAL TIME
View Directions on My Korean Kitchen
Health Info
Macros
43g
CARBS
4g
FAT
12g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
FISH
CRUSTACEAN SHELLFISH
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My Version of Kimchi
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Quick Kimchi
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Napa Cabbage Kimchi
Frequently Asked Questions
Why is my kimchi not fermenting?
How can I reduce the spiciness of my kimchi?
Can I make my own kimchi at home?
What can I substitute fish sauce with in a kimchi recipe?
Why is my kimchi soggy?
How can I use kimchi in other dishes?
How can I make my kimchi taste better?
Why did my kimchi turn out too salty?
What other vegetables can I use in kimchi?
Can I make vegan kimchi?
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