Spicy Homemade Kimchee

Kimchee Recipe

Description:
Kimchee is a classic Korean dish, a spicy pickled cabbage that bursts with flavor. This particular recipe is a fiery rendition with additional peppers, garlic, vinegar, and radishes, for those who like it hot. Originally sourced from “Stocking Up,” this version has been amped up to tantalize your taste buds and leave you craving more.

Recipe Details:

Ingredients:

• 1 green cabbage
• 1 carrot
• 1/2 white oriental radishes
• 3 scallions
• 1/4 cup soy sauce
• 1/2 cup water
• 2 tablespoons honey
• 4 tablespoons cider vinegar
• 2 tablespoons fresh ginger
• 4 garlic cloves
• 4-6 hot peppers (adjust according to your preference)

Nutritional Information (per serving):

• Calories: 272.8
• Fat Content: 1g
• Saturated Fat Content: 0.2g
• Cholesterol Content: 0mg
• Sodium Content: 4169.5mg
• Carbohydrate Content: 57.9g
• Fiber Content: 15.9g
• Sugar Content: 32.5g
• Protein Content: 15.9g

Recipe Instructions:

1. Prepare Vegetables: Begin by slicing the cabbage, carrot, and radishes into thin, 2 1/2-inch long strips.

2. Marinate Vegetables: Toss the sliced vegetables with scallions, soy sauce, and water in a large bowl. Ensure all the vegetables are coated evenly. Cover the bowl and let it stand overnight at room temperature, allowing the flavors to meld.

3. Prepare Pickling Liquid: The next day, drain the liquid from the marinated vegetables but be sure to save it. In a separate bowl, combine the saved liquid with honey and cider vinegar. Whisk the mixture well until the honey is fully dissolved.

4. Add Flavorings: Finely chop the fresh ginger, garlic, and hot peppers. Add them to the marinated vegetables in the bowl, mixing thoroughly to distribute the flavors.

5. Pack in Jar: Sterilize a quart-sized jar and pack the seasoned vegetables tightly into it. Ensure there are no air pockets.

6. Add Pickling Liquid: Pour the prepared pickling liquid into the jar with the vegetables. If needed, add a bit of water to ensure all the vegetables are submerged.

7. Fermentation: Loosely cover the jar with a lid and allow it to sit at room temperature for 3-5 days. During this time, you’ll notice bubbles forming in the liquid, indicating the fermentation process is underway.

8. Refrigeration: After the initial fermentation period, transfer the jar to the refrigerator and let it chill for about 4 days. This will allow the flavors to intensify, and the cabbage will become translucent, indicating it’s ready to be served.

9. Serve and Store: Your homemade kimchee is now ready to be enjoyed! Serve it as a side dish or condiment with your favorite Korean dishes. Store any leftovers in the refrigerator, where it will keep for up to 2 months.

Enjoy your homemade Kimchee, bursting with spicy goodness! 🌶️