Simple Kimchi Recipe
This Kimchi recipe comes from my mother-in-law, who observed how the Turkish ladies made it in bulk for the European market. It was such a popular side dish and, surprisingly, really easy. Traditional Korean kimchi is made with Gochugaru (Korean chili powder). However, kimchi with jalapeno peppers is so simple, with all the authentic flavors and kick, only slightly milder. This is the perfect beginner's recipe!
Equipment
- cutting board and knife
- large food container, (to fit a plate in order to weigh down the kimchi)
- gloves
- half-gallon or one-gallon jar
- fermenting weights, (for longer storage)
Ingredients
Ingredients:
- 2 heads napa cabbage, (medium-sized)
- 250 grams salt, (about a heaping cup)
- 2.5 quarts cold water
Pepper Mixture:
- 24 oz sweet mini bell peppers, (cores trimmed)
- 2-3 jalapeno peppers, (cores trimmed)
- 1 head garlic , (peeled)
Instructions
Directions:
- Cut the napa cabbage lengthwise into quarters (keeping the cores intact for easier handling). Place in a large bowl or food container.
- Meanwhile, dissolve the salt in cold water in a separate bowl. Pour the salt brine over the cabbage and weigh it down, with something heavy. Let it sit at room temperature for 2 days.
- After fermentation, drain the cabbage quarters from the brine and rinse off the salty brine with cold water. Make the spicy red pepper mixture.
- To make the pepper mixture, combine the garlic, sweet bell peppers, and jalapeno peppers in a food processor or blender and pulse to finely mince everything.
- Rub the pepper mixture between every cabbage leaf and stack it into a large glass gallon jar. Press the kimchi down until the brine covers the cabbage.
- Let it stand at room temperature for 1-3 days. Then, store it in the fridge for up to six months.
Notes
- Keep stirring the salt until it fully dissolves. In cold water, this will take longer, but it will eventually dissolve.
- For more of an authentic Korean Kimchi, use 2 Tablespoons of Gochugaru (Korean chili powder) instead of the jalapeno peppers.
- For milder Kimchi, use two jalapenos. You could substitute 3-5 large red bell peppers if you don't have mini bell peppers.
- Kimchi keeps well in the fridge 3-6 months.
Nutrition Facts
Simple Kimchi Recipe
Serving Size
1 serving
Amount per Serving
Calories
32
% Daily Value*
Fat
0.4
g
1
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.03
g
Sodium
6076
mg
264
%
Potassium
370
mg
11
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
1708
IU
34
%
Vitamin C
87
mg
105
%
Calcium
101
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
