Side Dishes

Tangerine Kimchi

Name: Tangerine Kimchi
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 10 g Napa cabbage; 5 g Water dropwort (minari); 5 g (½ pepper) Red chili pepper; 5 g (1 tsp) Salt; 100 g (1) Tangerine; 5 g (1 tsp) Gochugaru (Korean chili flakes); 10 g (2 tsp) Minced garlic; 5 g (1 tsp) Ginger juice

감귤 김치

A bright, mild kimchi of napa cabbage, water dropwort and red chili in a brine of fresh tangerine juice, chili flakes, garlic and ginger, fermented for two days. Vitamin C-rich tangerines add a sweet-sour flavor and aroma to this lightly seasoned kimchi.

🇰🇷 A twist on Baechu Kimchi — see the classic napa cabbage kimchi recipe →

20mPrep

2Servings

EasyLevel

🥘 Ingredients

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Main

Napa cabbage10 g

Water dropwort (minari)5 g

Red chili pepper5 g (½ pepper)

Salt5 g (1 tsp)

Kimchi brine

Tangerine100 g (1)

Gochugaru (Korean chili flakes)5 g (1 tsp)

Minced garlic10 g (2 tsp)

Ginger juice5 g (1 tsp)

🧺 Korean ingredients in this recipe

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📘 Cooking basics for this recipe

Korean Recipe Measurements: Spoons, Cups, Grams and SaltHow to read Korean recipe amounts, convert grams to spoons and choose the right salt

📝 Step-by-Step Instructions

Peel the tangerine, blend and strain.

Cut the cabbage into 3×3 cm pieces, salt it and drain in a sieve. Cut the water dropwort and chili into 3 cm lengths.

Mix the tangerine juice with the gochugaru, ginger juice and garlic, pour over the cabbage, water dropwort and chili, and let ferment at room temperature for 2 days.

📊 Nutrition Facts (per serving)

21.2Calories (kcal)

4.6 gCarbs

0.6 gProtein

0 gFat

64.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.