Kimchi
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Kimchi

Kimchi

Fiery kimchi is trending to mainstream, with mild veggies preserved and fermented with garlic, ginger and plenty of Korean chili powder.

Servings: 32 servings
INGREDIENT
WEIGHT
MEASURE
Napa cabbage heads, cored, chopped into 2” cubes
8 lb 8.00 oz
2 each
Kosher salt
10 oz
1 cup
Water, cool approx. 72°F
4 lb
8 cups
Mustard greens, chopped into 2-inch cubes, stems reserved
8.25 oz
4 cups
Daikon, peeled, cut in 1/4, lengthwise, then 1/4“ slices
2 lb 12.00 oz
5 1/2 cups
Green onions, fresh, 1-inch pieces
4 oz
1 1/2 cups
Garlic, fresh, minced
1.30 oz
1/4 cup
Ginger, fresh, grated
2 oz
1/4 cup
Kosher salt
0.75 oz
1 Tbsp
Fish sauce
2.40 oz
1/4 cup
Gochujang fermented chili powder
2 oz
1/2 cup
Prep
  1. Wash all produce and cut as directed.
  2. Place cut cabbage and mustard green stems in very large mixing bowl (10 quart or larger) and add the 1st quantity of salt and water.
  3. Toss the cabbage with the salt water (there will not be enough liquid to cover but as the salt breaks down the cabbage it releases more liquid and will become submerged).
  4. Stir every 15-30 minutes for 3 hours until fully submerged with released liquid.
  5. Drain cabbage well. Rinse under cool running water and drain again.
  6. Squeeze the cabbage tightly against the colander to press out as much liquid as possible (may have to be done in small handfuls to really extract as much liquid as possible).
  7. Drained weight should yield 5 lb 12 oz to 6 lb (14 cups packed).
  8. Combine garlic, ginger and fish sauce in a small bowl and whisk to combine.
  9. Combine the daikon, onions, mustard green leaves, chili powder, 2nd quantity of salt and the garlic mixture. Toss well to combine.
  10. Place drained and squeezed cabbage into a new clean large mixing bowl.
  11. Add vegetable mixture and toss well to combine (if using your hands, wear gloves to avoid chili burns).
Canning
  1. Prepare the jars with tight fitting lids by first washing them (gallon jars similar to pickle or olive jars are ideal).
  2. Steam clean jars and lids or place them in boiling water until ready to fill the jars with the prepared Kimchi.
  3. Use tongs to remove the jars from the steamer and let air dry for a minute (do not use a towel to dry the jar, the heat will evaporate any excess moisture). You want the jars to be hot when you fill them.
  4. Wash hands and put on clean food handling gloves.
  5. Use a funnel to help fill the glass jars with the Kimchi (avoid getting any Kimchi on the rim of the jar).
  6. Fill the jar within 1/2-3/4-inch from the top of the rim (you will need to work fairly quickly in order to keep the jar hot enough to help seal properly).
  7. Using a clean long handled service spoon, push down on the Kimchi to make sure it is packed into the jar (you want to make sure you don't have any air pockets in the jar as air will cause the product to spoil rather than ferment).
  8. Once the jar is full, use gloves to screw the hot lid onto the jar.
  9. Set Kimchi aside at room temperature for hours to allow the fermentation process to begin then refrigerate until ready for service.

  • Tip: Kimchi is ready to eat right away as a salad or condiment. To experience the flavors of early fermentation, allow product to rest unopened, in the refrigerator for at least 1-2 weeks before using. To add depth to the flavor, toasted sesame oil can be drizzled on Kimchi just before service.
  • Discover our tried and tested Kimchi recipe. Brought to you by our expert Culinary team at General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 serving
Calories
40
Calories from Fat
5
% Daily Value
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
360mg
15%
Total Carbohydrate
7g
2%
Dietary Fiber
3g
11%
Sugars
3g
Protein
2g
Vitamin A
35%
35%
Vitamin C
70%
70%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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