Kimchi
Cooking time:
25 minutes
Active time:
25 minutes
Complexity:
Easy
Leave to marinate for 24 hours
Kimchi, aka kimchi, is a pillar of Korean cuisine. These are fermented vegetables - most often Beijing cabbage - seasoned with many spices. Kimchi can be served as a light snack, added to meat as a side dish, or thrown into ramen.
See all recipes category Snacks 
4
Recipe "Kimchi"
Ingredients for 4 servings
Beijing cabbage
1 head
fresh carrots
1 pc.
onions
1 pc.
thai hot pepper
2 pcs.
chili hot ground
3 g
pasta kochudyan
20 g
ground paprika
4 g
ground ginger
3 g
vegetable oil
20 ml
Step 1/6
Chop the Beijing cabbage into chunks (2.5cm rectangles wide).
Step 2/6
Chop the carrots into strips.
Step 3/6
Cut onions and Thai pepper into thin half rings.
Step 4/6
Mix cabbage with carrots and onions. Add all the ingredients for the marinade: gochudian, paprika, ginger, butter, chilli and Thai pepper.
Step 5/6
Mix vegetables and spices thoroughly. It is best done with gloved hands.
Step 6/6
Leave to marinate at room temperature for 24 hours, covering the bowl with a film (do not forget to make several holes in it for air circulation) so that the kimchi aroma does not spread throughout the house.
Tip: To adjust the kimchi spiciness level to your liking, add more or less kochudian paste and Thai pepper.
Ingredients for 4 servings
Beijing cabbage
1 head
fresh carrots
1 pc.
onions
1 pc.
thai hot pepper
2 pcs.
chili hot ground
3 g
pasta kochudyan
20 g
ground paprika
4 g
ground ginger
3 g
vegetable oil
20 ml
Nutritional value per 100 g
Calories
41 kcal
Proteins
1 g
Fats
2 g
Carbohydrates
5 g
Saturated fat
0 g
Dietary fiber
2 g
Added sugar
0 g
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