Skip to content
Menu
Kimchi
Side

Kimchi

1 h 30 minServes 20Nutri-Score B€€
from @korean_umma2 imports0 cooked
Adapt this recipe

what you need

Ingredients

20 people
  • napa cabbage (cut into quarters, then bite-size pieces)Produce3 kg
  • radish (peeled and julienned)Produce5 pieces
  • green onion (cut into segments)Produce200 g
  • leek (sliced)Produce150 g
  • onion (peeled and roughly chopped)Produce2 pieces
  • garlic (peeled)Produce12 pieces
  • ginger (peeled and sliced)Produce30 g
  • Asian pear (peeled and cored)Produce1 piece
  • coarse salt (for brining the cabbage and the sauce base)Pantry250 g
  • Korean red pepper flakes (gochugaru)Spices150 g
  • salted shrimp (finely chopped)Fish60 g
  • anchovy fish saucePantry60 ml
  • fish saucePantry40 ml

per serving

Nutrition

52kcal

Carbs
11 g
Proteins
2 g
Fat
0 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Blender
  • Colander

step by step

Method

  1. Brine the cabbage

    • Cut the napa cabbage into quarters and then into bite-size pieces.
    • Sprinkle the coarse salt over the cabbage and rub it in.
    • Let the cabbage sit until softened, then rinse and drain well.
    Step 1

  2. Prepare the vegetables

    • Peel and julienne the radishes.
    • Slice the green onions and leeks.
    • Chop the onion, garlic and ginger.
    Step 2

  3. Make the kimchi sauce

    • Blend the onion, garlic, ginger and Asian pear into a smooth paste.
    • Mix in the Korean red pepper flakes, salted shrimp, anchovy fish sauce and fish sauce.
    • Stir in the radish, green onion and leek.
    Step 3

  4. Combine and pack the kimchi

    • Mix the drained cabbage with the sauce until every leaf is coated.
    • Pack the kimchi tightly into a container.
    • Let it ferment at room temperature, then store in the fridge.
    Step 4
Get Mezze