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🍽️ Crunchy Kimchi with Ginger and Chili

29 kcal · 30 min · 4 servings

Crunchy Kimchi with Ginger and Chili Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut off the hard base of the Napa cabbage.
  2. 2. Wash the cabbage and cut it into large pieces.
  3. 3. Place the cabbage pieces in layers in a large bowl.
  4. 4. Dissolve the salt in one liter of water.
  5. 5. Pour the brine over the cabbage.
  6. 6. Let the cabbage sit in the liquid overnight.
  7. 7. Drain the liquid the next day.
  8. 8. Rinse the cabbage thoroughly several times with water.
  9. 9. Let the cabbage drain well.
  10. 10. Wash the spring onions and slice them into rings.
  11. 11. Peel the carrots and cut them into thin strips.
  12. 12. Wash the radish.
  13. 13. Cut 100 grams of the radish into strips.
  14. 14. Cut the remaining radish into small cubes.
  15. 15. Peel the garlic and ginger and cut them into pieces.
  16. 16. Cut the chili pepper in half lengthwise.
  17. 17. Remove the seeds from the chili pepper.
  18. 18. Wash the chili pepper and chop it finely.
  19. 19. Crush the ginger, garlic, chili, and radish cubes to make a fine paste.
  20. 20. Stir the sugar into the paste.
  21. 21. Stir the chili powder into the paste.
  22. 22. Mix the spice paste with the Napa cabbage.
  23. 23. Mix the spice paste with the radish strips.
  24. 24. Mix the spice paste with the carrots.
  25. 25. Mix the spice paste with the spring onions.
  26. 26. Knead the entire mixture well.
  27. 27. Fill the mixture into a large, clean jar.
  28. 28. Press the mixture firmly into the jar.
  29. 29. Ensure no air bubbles remain in the jar.
  30. 30. Let the mixture ferment covered at room temperature for 3 to 4 days.
  31. 31. Store the kimchi in the refrigerator for another 1 to 2 days.
  32. 32. Fill the finished kimchi into clean jars.
  33. 33. Store the kimchi in the refrigerator.
  34. 34. Consume the kimchi within three months.

Nutrition per serving