Kimchi
Kimchi is a traditional Korean dish made from fermented vegetables, primarily napa cabbage and radishes, seasoned with chili pepper and garlic. It's delicious and packed with probiotics.
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Servings: 4 servings
Calories: 40kcal
Ingredients
- 1 medium napa cabbage
- 1 daikon radish
- 1 cup sea salt
- 4 cups water
- 1 tablespoon grated ginger
- 6 cloves garlic minced
- 2 tablespoons sugar
- 1/2 cup Korean red pepper flakes gochugaru
- 4 green onions chopped
- 1 tablespoon fish sauce optional
Instructions
- Cut the napa cabbage into quarters and remove the core.
- In a large bowl, dissolve sea salt in water and soak the cabbage for 2 hours, turning occasionally.
- Prepare the kimchi paste by mixing grated ginger, minced garlic, sugar, and gochugaru in a bowl.
- Once the cabbage is wilted, rinse it thoroughly under cold water and drain well.
- Combine the drained cabbage, radish, green onions, and kimchi paste.
- Using your hands (wear gloves), mix everything together until the vegetables are coated.
- Pack the mixture tightly into a clean jar, leaving some space at the top for expansion.
- Seal the jar and let it ferment at room temperature for 1-5 days.
- Taste daily until it reaches your preferred sourness, then refrigerate.
- Enjoy your homemade kimchi as a side dish or ingredient in various recipes!
Nutrition
Calories: 40kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Fiber: 2g