Kimchi Recipe – Eats Now

Name: Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 3 cups coarsely shredded Napa cabbage (8 ounces); 1 medium carrot, julienned; 1/2 medium red bell pepper, peeled and julienned; 1/2 medium yellow bell pepper, peeled and julienned; One 3-inch piece of daikon, peeled and julienned; 1 scallion, thinly sliced; 2 tablespoons soy sauce; 1 tablespoon honey; 2 tablespoons julienned ginger; 2 garlic cloves, thinly sliced; 1 tablespoon Asian fish sauce; 2 teaspoons Chinese chile sauce; 2 tablespoons fresh lime juice; 2 tablespoons fresh lemon juice; 2 tablespoons fresh orange juice; 2 teaspoons sweet paprika

Servings: persons

3 cups coarsely shredded Napa cabbage (8 ounces)
1 medium carrot, julienned
1/2 medium red bell pepper, peeled and julienned
1/2 medium yellow bell pepper, peeled and julienned
One 3-inch piece of daikon, peeled and julienned
1 scallion, thinly sliced
2 tablespoons soy sauce
1 tablespoon honey
2 tablespoons julienned ginger
2 garlic cloves, thinly sliced
1 tablespoon Asian fish sauce
2 teaspoons Chinese chile sauce
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons sweet paprika

1
Bring a large saucepan of salted water to a boil.
2
Add the cabbage and blanch for 1 minute.
3
Drain and rinse under cold water.
4
Squeeze the cabbage and pat dry.
5
In a large bowl, toss the cabbage with the carrot, bell peppers, daikon and scallion.
6
In a medium saucepan, combine the soy sauce, honey, ginger and garlic with 1 cup of water and bring to a boil.
7
Remove from the heat and add the fish sauce, chile sauce, the lime, lemon and orange juices and the paprika.
8
Pour the mixture over the vegetables and toss well.
9
Let cool.
10
Transfer the vegetables to a tall airtight jar, cover and refrigerate for 2 weeks.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups coarsely shredded Napa cabbage (8 ounces), 1 medium carrot, julienned, 1/2 medium red bell pepper, peeled and julienned, 1/2 medium yellow bell pepper, peeled and julienned, and more.

Yes, Kimchi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kimchi

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