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Kimchi
Recipe

13 INGREDIENTS • 12 STEPS • 30MINS

Kimchi

A classical Korean side dish that is made by fermenting Chinese cabbage and carrots along with a spicy sauce.
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My Food Veda
This is Shikha, a food lover from another part of the world. I am here to share with you all kinds of recipes but primarily Indian.
A classical Korean side dish that is made by fermenting Chinese cabbage and carrots along with a spicy sauce.
30MINS
Total Time
$6.77
Cost Per Serving
Ingredients
Servings
1
US / Metric
Napa Cabbage
11 cups
Napa Cabbage
Salt
to taste
Water
as needed
Water
Mochiko Sweet Rice Flour
1 Tbsp
Mochiko Sweet Rice Flour
Brown Sugar
1 Tbsp
Brown Sugar
Chili Powder
3/4 cup
Chili Powder
Onion
1/3 cup
Onion
Garlic
6 cloves
Carrot
2/3 cup
Radish
1 cup
Radish
Spring Onion
1 2/3 cups
Spring Onions
Fish Sauce
1 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
895
Fat
14.5 g
Protein
55.3 g
Carbs
177.3 g
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Kimchi
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author_avatar
My Food Veda
This is Shikha, a food lover from another part of the world. I am here to share with you all kinds of recipes but primarily Indian.

Author's Notes

For Vegans – Fish sauce gives actual traditional flavor to this recipe, but you can use Thai Taste Vegetarian Fish Sauce.
Cooking InstructionsHide images
step 1
Cut the Napa Cabbage (11 cups) vertically into 2 pieces. Take one half and vertically cut for 3 parts. Wash it well.
step 2
Sprinkle Salt (to taste) on each leaf. Leave for 2 hours. Flip once every 30 minutes.
step 3
Take a pan and add Mochiko Sweet Rice Flour (1 Tbsp) and Water (as needed). Switch on and keep it in the low flame. Stir it well for 5 minutes.
step 4
When the mixture gets thickens add Brown Sugar (1 Tbsp) and cook until it dissolves completely. Switch off the flame and let it cool down.
step 5
Mince Onion (1/3 cup), Garlic (6 cloves), and Fresh Ginger (1 in) and make a paste.
step 6
Take cabbage and wash well.
step 7
Transfer flour mixture to a bowl. Add minced onion, garlic, ginger paste into the bowl. Mix them well.
step 8
Add Chili Powder (3/4 cup) and mix. Add Fish Sauce (1 Tbsp) and mix.
step 9
Finely chop Carrot (2/3 cup), Radish (1 cup), Spring Onions (1 2/3 cups), and add to the bowl. Mix well.
step 10
Then take cabbages and apply the paste to each leaf. Apply the paste on every side well. Then fold it and put it into a dry glass bottle.
step 11
Fill up to half of the bottle. Tighten to prevent air bubbles. Close the lid tightly.
step 12
Keep it at room temperature for 36 hours. Move to the refrigerator afterward.
step 12 Keep it at room temperature for 36 hours. Move to the refrigerator afterward.
Tags
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Dairy-Free
Gluten-Free
Snack
Healthy
Shellfish-Free
Korean
Side Dish
Vegetables
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