Kim Chee Squats

Kim Chee Squats
  • PREP TIME
    25 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    28 hrs 25 mins
  • SERVING
    8 People
  • VIEWS
    33

Experience the vibrant flavors of homemade kimchi with this simple yet satisfying recipe. A delightful blend of spicy, tangy, and savory notes, perfect as a side dish or condiment to elevate any meal. This recipe delivers an authentic kimchi experience with balanced flavors and crisp textures.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    7 g
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    0 g
  • Sodium
    1796 mg
  • Sugar
    3 g
  • Fat
    1 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Step 1: Prepare the Cabbage (3-4 hours): In a large dish, place the coarsely chopped Chinese cabbage and sprinkle evenly with salt. Allow it to stand for 3 to 4 hours, during which the cabbage will wilt and release moisture.

Image Step 02
02 Step

Recipe View Step 2: Massage and Drain: Once the cabbage has softened, massage it thoroughly with your hands until it becomes even more pliable. Drain off any accumulated liquid.

Image Step 03
03 Step

Recipe View Step 3: Combine Ingredients (15 minutes): In a large bowl, combine the wilted cabbage with chopped green onion, crushed garlic, chili powder, minced ginger, light soy sauce, white wine vinegar, and sugar. Mix well to ensure all ingredients are evenly distributed.

Image Step 04
04 Step

Recipe View Step 4: Ferment and Refrigerate (24 hours): Transfer the mixture to a large glass jar. Press down gently to remove any air pockets. Refrigerate for at least 24 hours before serving to allow the flavors to meld and fermentation to begin. The kimchi will keep for about a week in the refrigerator.

Image Step 05
05 Step

Recipe View Step 5: Serve (2 minutes): Before serving, sprinkle with a dash of sesame oil to enhance the aroma and flavor.

For a spicier kick, add more chili powder to taste.
Adjust the sugar and vinegar to your preference for a sweeter or tangier kimchi.
Make sure the jar is clean and airtight to prevent spoilage.
Using a food-safe plastic bag inside the jar, filled with water, helps weigh down the kimchi and keep it submerged during fermentation.

Jailyn Prohaska

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.9/ 5 ( 11 Ratings)
Total Reviews: (3)
  • Cristobal Hudson

    The first time I made this, I didn't massage the cabbage enough. The second time, it was perfect! Don't skip that step.

  • Anabelle Mante

    I added a bit more ginger because I love the flavor, and it was delicious! Definitely a keeper recipe.

  • Benedict Koch

    I found this recipe super easy to follow, and the kimchi turned out great! The balance of flavors was perfect for my taste.

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