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Spicy Fermented Korean Pickles Recipe

Spicy Fermented Korean Pickles Recipe
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★★★★★

4.7 from 8 reviews

This Spicy Fermented Korean Pickles recipe features napa cabbage and an array of fresh vegetables fermented in a flavorful spicy paste made with Korean red pepper flakes, garlic, ginger, and fish sauce. The fermentation process gives the pickles a tangy, robust flavor, perfect as a side dish or condiment for Korean meals. Balanced between spicy, salty, and umami notes, these pickles add a refreshing bite and probiotics to your diet.

Ingredients

Scale

Vegetables

  • 1 medium napa cabbage (about 2 pounds), cut into bite-sized pieces
  • 4 green onions, chopped
  • 1 medium carrot, julienned
  • 1 small daikon radish, julienned

Salting and Seasoning

  • 1/4 cup sea salt
  • 1 tablespoon sugar

Spicy Fermentation Paste

  • 1 tablespoon fish sauce
  • 5 cloves garlic, minced
  • 1 tablespoon ginger, finely grated
  • 1 tablespoon gochugaru (Korean red pepper flakes), adjust to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Prepare the cabbage: Rinse the napa cabbage under cold water and drain well. Place it in a large mixing bowl to begin the salting process.
  2. Salt the cabbage: Sprinkle the sea salt evenly over the cabbage. Toss thoroughly to distribute the salt and let it sit for 1-2 hours, turning occasionally. This softens the cabbage and draws out moisture.
  3. Rinse and drain: Rinse the salted cabbage three times under cold water to remove excess salt. Drain well and set aside.
  4. Make the spicy paste: In a smaller bowl, combine sugar, fish sauce, minced garlic, grated ginger, gochugaru, soy sauce, and sesame seeds if using. Mix well to form a spicy, flavorful paste.
  5. Combine vegetables: Add the chopped green onions, julienned carrot, and julienned daikon radish to the drained cabbage. Toss gently to mix.
  6. Add the paste: Pour the spicy paste over the vegetable mixture. Wearing gloves, thoroughly coat all the vegetables to ensure even flavor distribution.
  7. Pack for fermentation: Transfer the mixture into a clean, sterilized glass jar or fermenting crock. Pack tightly, pressing down to remove air bubbles and submerge vegetables in their juices.
  8. Ferment: Leave the jar at room temperature away from direct sunlight for 2 to 5 days, depending on your taste preference and ambient temperature. Check daily and press down the vegetables with a clean spoon to keep them submerged.
  9. Store and enjoy: Once fermented to your desired tanginess, seal the jar and refrigerate to slow further fermentation. Serve chilled as a spicy, tangy side dish or condiment.

Notes

  • Adjust the amount of gochugaru (Korean red pepper flakes) based on your preferred spice level.
  • Use gloves when mixing the spicy paste to protect your skin from irritation.
  • Ensure vegetables are fully submerged during fermentation to prevent spoilage.
  • Fermentation time varies with room temperature; warmer environments speed up the process.
  • For a vegan version, substitute fish sauce with soy sauce or tamari.

Nutrition

Keywords: Korean pickles, kimchi variant, spicy fermented vegetables, napa cabbage pickles, gochugaru, probiotic foods, fermented side dish

Find it online: https://lucabites.com/spicy-fermented-korean-pickles-recipe/