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Asian · Snacks
Kimchi
A traditional Korean fermented side dish made from napa cabbage with vegetables and spicy seasonings, which pairs wonderfully with rice and meat.
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Ingredients
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the cabbage, remove the core, and soak in brine under a weight for 2-3 days.
2
Mince the garlic, ginger, and green onion, then mix in fish sauce and red pepper flakes to make the paste.
3
Rinse and squeeze the cabbage dry, then coat it thoroughly with the paste, adding carrots and onions.
4
Leave the kimchi at room temperature for 1-2 days to ferment, then transfer it to the refrigerator.
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