Kimchee Recipe
Description: Adopted! No comments by original poster. QDM: Not to everyone’s taste, but if you like this, it’s a lot better if you make it yourself.
Recipe Category: Korean
Keywords: Asian, Weeknight, < 4 Hours
Total Time: 1 hour 5 minutes
Servings: 1 gallon
Ingredients:
| Ingredient | Quantity |
|---|---|
| Napa cabbage | 4 heads |
| Kosher salt | 2 3/4 cups |
| Fish sauce | 3/4 cup |
| Water | 6 cups |
| Kosher salt | 1/2 cup |
| Sugar | 1 cup |
| Garlic cloves | 1 |
| Fresh ginger | 1/2 cup |
| Carrots | 32 |
| Daikon radishes | 2 |
| Red bell peppers | 8 |
| Green peppers | 4 |
| Scallions | 4 |
| Limes, juice of | 16 |
Nutritional Information (per serving):
- Calories: 1977.5
- Fat Content: 10.7g
- Saturated Fat Content: 2.5g
- Cholesterol Content: 0mg
- Sodium Content: 381983mg
- Carbohydrate Content: 474.2g
- Fiber Content: 96.6g
- Sugar Content: 247.7g
- Protein Content: 61.6g
Instructions:
-
Prepare the Cabbage:
- Salt the Napa cabbage for two days in the fridge.
- It will be seriously wilted.
- Rinse it well and squeeze out the excess water.
- Set aside until later.
-
Prepare the Pickling Solution:
- When the cabbage has finished curing in the salt, prepare the pickling solution.
- In a saucepan, put the water, salt, sugar, ginger, and garlic, and bring this to a quick boil.
- In the food processor, make a puree of the chili paste, dried shrimp, and fish sauce, and add this to the solution.
- Turn down the heat and allow this to simmer for 20 minutes.
-
Prepare the Vegetables:
- In the meantime, prepare the rest of the vegetables, mix them evenly with the wilted cabbage, and pack them into a large plastic bucket or one-gallon glass jar.
- Add the lime juice and then pour the hot solution over the vegetables.
-
Cool and Store:
- Allow to cool before covering.
- The kimchi will keep indefinitely in the refrigerator.
-
Adjust Serving Size:
- Although this recipe makes a big batch, you can cut it down by as much as you like.
Enjoy your homemade Kimchee! 🥬🌶️🥕
