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Ramadan Recipe: Kimchi

  • Publish date: Wednesday، 12 February 2025
Ramadan Recipe: Kimchi

Kimchi, a flavorful and fermented Korean dish, can be a delicious addition to your Ramadan meals. Packed with probiotics and bold spices, this tangy side dish complements suhoor and iftar, aiding digestion and adding a nutritious boost. Enjoy homemade kimchi with your favorite dishes for a healthy and flavorful Ramadan treat! 

Read More: Ramadan Recipe: Potato Gratin

This recipe was crafted by our esteemed culinary advisor, Chef Sarah. 

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  • Ingredients of Kimchi

    • 150 Minutes
    • 8 Serving
    • 22 Calories

Kimchi

1 napa cabbage, (about 1.36 kilograms or 3 pounds)
2 ½ tbsp (42 grams) fine sea salt
12 green onions
5 tbsp Gochugaru (Korean red chili pepper powder)
8 cloves garlic, finely grated
One (5 cm or 2-inch) knob fresh ginger, finely grated
2 tbsp fish sauce
4 tbsp sugar
2 tbsp water

Rice thickener

1 tbsp sweet rice flour
½ cup (118ml) cold water

  • Method & Directions of Kimchi

    • 150 Minutes
  1. Prepare the Vegetables
    تم نسخ الرابط
    Start by cutting the cabbage in half lengthwise and removing the core. Slice it into 1 ½-inch (4 cm) pieces. Trim the root ends of the green onions, slice them in half lengthwise, and cut into 2-inch (5 cm) pieces.
  2. Salt the Vegetables
    تم نسخ الرابط
    Place the cabbage and green onions in a large bowl (use two if needed). Sprinkle with salt and toss well. Cover with a clean dish towel and let sit at room temperature for 1 to 2 hours until the cabbage wilts. After 30 minutes, toss again to spread the salt evenly.
  3. Make the Rice Thickener
    تم نسخ الرابط
    In a small saucepan, combine 1 tablespoon of rice flour with ½ cup of water. Cook over medium heat, stirring constantly, until a thick paste forms. Remove from heat and let it cool.
  4. Make the Chili Paste
    تم نسخ الرابط
    Mix the gochugaru, garlic, ginger, fish sauce, sugar, and water in a bowl. Add 2 tablespoons of the cooled rice thickener and stir until well blended. Store in the fridge until ready to use.
  5. Rinse and Drain the Cabbage
    تم نسخ الرابط
    Once the cabbage is wilted, rinse it well under cold water (2 to 3 times). Let it drain for 20 to 30 minutes or use a salad spinner.
  6. Coat the Cabbage with Chili Paste
    تم نسخ الرابط
    Massage the chili paste into the drained cabbage until evenly coated. Consider using gloves to protect your hands.
  7. Pack the Kimchi into Jars
    تم نسخ الرابط
    Transfer the kimchi into a 1-quart jar (or smaller jars if needed). Press down until the brine covers the cabbage, leaving at least 1 inch of space from the lid. If available, place a fermentation weight on top and seal the jar.
  8. Ferment the Kimchi
    تم نسخ الرابط
    Store the jar at room temperature. After one day, “burp” the kimchi by pressing down with a clean spoon to release trapped air bubbles.
  9. Enjoy Your Kimchi!
    تم نسخ الرابط
    Kimchi can be eaten immediately but will develop a sour, fermented flavor after 1 to 2 weeks. Expect to see bubbles and brine seeping out—placing the jar in a small bowl can help catch any overflow.

  • Nutrition Facts of Kimchi

Calories 22

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