Fermented Napa cabbage with traditional Korean flavors.
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Nutrition per Serving
Ingredients
Estimated total cost: €12.37 · €2.06/serving
- 1 cup plus 1 tablespoon artisanal coarse sea salt or kosher saltEst. price €0.35–€1.20
- 1/4 cup premium fish sauce or Korean salted shrimpEst. price €2.50–€5.00
- 1/2 cup Korean chili powder, for spice and colorEst. price €3.00–€6.50
- 1 teaspoon sugar (optional, for a touch of sweetness)Est. price €0.02–€0.08
- Sesame oil (optional, for added depth of flavor)Est. price €0.00–€0.00
- WaterEst. price €0.00–€0.00
- 1 bulb garlic, cloves individually separated and peeled (crushing cloves enhances flavor)Est. price €0.60–€1.50
- 2 heads Napa cabbage, quartered or sliced into 2-inch wedges, based on cabbage sizeEst. price €4.00–€8.00
- Sesame seeds (optional, for garnish and texture)Est. price €0.00–€0.00
- 1 (2-inch) segment of ginger root, unpeeled and sliced (peeling is optional, adds extra heat)Est. price €0.40–€1.00
Steps
- 1In a large container, mix 1 cup of salt with 1/2 gallon of water until fully dissolved. Submerge the cabbage in the brine and let it soak for 3 to 4 hours.
- 2In a food processor or blender, pulse together garlic, ginger, and either fish sauce or shrimp until they are finely minced.
Cultural note
Kimchi is a staple in Korean cuisine and holds significant cultural importance. It has been a part of Korean meals for centuries and is often considered a national dish, symbolizing Korean identity and tradition.
Seasonal note
Kimchi is traditionally made in the fall when napa cabbage is in season. It can also be made in the winter as the fermentation process helps preserve the vegetables for a longer period.
Health note
Kimchi is a probiotic-rich dish that promotes gut health and digestion. It is low in calories and fat, high in fiber, vitamins A, C, K, and zinc, but it is also high in sodium.
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