Spicy Korean Kimchi Recipe

Name: Spicy Korean Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound napa (Chinese) cabbage; 2 tablespoons salt; 4 cups water cold; 2 cups water hot; 1 tablespoon garlic chopped; 1 tablespoon ginger chopped; 1 tablespoon scallions, spring or green onions chopped; 2 teaspoons green chili peppers chopped; 2 teaspoons sugar; 1 tablespoon salt

Servings: persons

1 pound napa (Chinese) cabbage
2 tablespoons salt
4 cups water cold
2 cups water hot
1 tablespoon garlic chopped
1 tablespoon ginger chopped
1 tablespoon scallions, spring or green onions chopped
2 teaspoons green chili peppers chopped
2 teaspoons sugar
1 tablespoon salt

1
SEPARATE THE LEAVES AND SPRINKLE them with the salt.
2
Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight.
3
Rinse the cabbage well and squeeze out the excess liquid.
4
Boil the water and pour over the pickling mixture.
5
Mix well and combine with the cabbage leaves.
6
Put the leaves with the pickling mixture into a large glass bowl.
7
You may have to cut the leaves in half to make them fit.
8
Cover the kimchi with plastic wrap and leave in a cool place for about 2 days.
9
Drain and cut the leaves into bite-size pieces.
10
Pack into a glass jar until ready to serve.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 pound napa (Chinese) cabbage, 2 tablespoons salt, 4 cups water cold, 2 cups water hot, and more.

Yes, Spicy Korean Kimchi falls under the Soups & Stews 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.

Spicy Korean Kimchi

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