Traditional Cabbage Kimchi Recipe + A Spicy Korean Delight + Discover the Perfect Homemade Kimchi with Our Easy-to-Follow Guide

Introducing Cabbage Kimchi: A Spicy Korean Delight

Craving a burst of authentic Korean flavor? Look no further than our traditional Cabbage Kimchi recipe! This iconic dish, packed with spicy, tangy goodness, is a staple in Korean cuisine. Whether you're a kimchi enthusiast or a newbie looking to explore, this recipe is your gateway to homemade deliciousness. Dive in and learn how to make this probiotic-rich, gut-friendly dish right at home.

Ever wondered why kimchi is so beloved in Korea? Beyond its addictive taste, this fermented dish is a powerhouse of health benefits. The fermentation process is fascinating—it’s like having a little science experiment in your kitchen! And the result? A jar full of spicy, crunchy, and tangy goodness that enhances every meal.

Kimchi isn't just tasty; it's incredibly healthy. Packed with probiotics, it’s great for your gut health. Plus, the garlic and gochugaru (Korean chili flakes) not only add a fiery kick but also boost your immune system. Imagine enjoying a dish that's both delicious and good for you—kimchi is exactly that!

Keywords: Cabbage kimchi recipe, homemade kimchi, traditional kimchi, Korean fermented cabbage, how to make kimchi

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Cabbage Kimchi Recipe

 

Ingredients

• 2 kg (4.4 lbs) cabbage (wombok/napa cabbage)
• 1/2 cup (120g) sea salt
• 2 tablespoons (16g) rice flour + water (to make a paste)
• 5 tablespoons (50g) gochugaru (Korean chili flakes)
• 2 tablespoons (24g) sugar
• 3-4 tablespoons (45-60ml) fish sauce
• 3 tablespoons (45g) minced garlic

 

Instructions

1. Prepare the cabbage:
• Cut the cabbage into quarters lengthwise and remove the core. Chop into bite-sized pieces.
• Soak the cabbage in a large bowl of salted water (brine) with 1/2 cup sea salt for 2 hours. Rinse and drain thoroughly.
2. Make the rice flour paste:
• In a small pot, mix 2 tablespoons of rice flour with 1 cup (240ml) of water. Cook over medium heat, stirring constantly until it thickens into a paste. Let it cool.
3. Prepare the seasoning:
• In a large mixing bowl, combine the rice flour paste, gochugaru, sugar, fish sauce, and minced garlic.
4. Mix the kimchi:
• Add the drained cabbage to the seasoning mixture. Use your hands (wear gloves if preferred) to thoroughly coat the cabbage with the seasoning.
5. Ferment the kimchi:
• Pack the kimchi into a clean, airtight jar, pressing down firmly to remove air bubbles. Leave some space at the top as the kimchi will expand during fermentation.
• You can enjoy your kimchi fresh, right away, or let it ferment at room temperature for 1-2 days for a more developed flavor. Store in the refrigerator, where it will continue to ferment and develop even more flavor over time.

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Tips and Substitutes

• Vegetarian Option: Replace fish sauce with soy sauce or a vegan fish sauce alternative.
• Less Spicy: Reduce the amount of gochugaru or use a milder chili powder.
• Flavor Variations: Add shredded carrots, radishes, or green onions for extra crunch and flavor.

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Conclusion

I hope you enjoy making and savoring this traditional Cabbage Kimchi. It's a fun and rewarding process that brings a taste of Korea right to your kitchen. Don't forget to follow me on Instagram @CookWithJuyea and share your kimchi-making adventures! I'd love to see your unique versions of this classic dish.

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