KOREAN KIMCHI
Korean Kimchi is a spicy, fermented napa cabbage with vegetables that can be served as a side dish, in soups or stews, in stir fried rice, or on sandwiches
Servings: 6 cups
Calories: 31kcal
Ingredients
- 1.5 pounds napa cabbage washed and chopped into 1" pieces
- 2 each carrots peeled and cut into matchsticks
- 4 each green onions cut into 2" pieces
- 4 each radishes, sliced thin may use daikon radishes
- 1/4 cup sea salt may use kosher salt
- 1 tablespoon garlic chopped
- 1 teaspoon ginger minced
- 2 tablespoons fish sauce
- 2 tablespoons gochujang or more, to taste
- 1 teaspoon sugar
- reserved brine as needed
Instructions
- Chop Napa cabbage into one-inch pieces. Place into a large bowl.
- Sprinkle with salt and add enough water to cover the cabbage. Cover and let sit on the counter for 6-8 hours.
- Drain the cabbage reserving the brine. Return the cabbage to the bowl.
- Add the prepped carrots, onions, and radishes to the cabbage.
- In a food processor, add the gochujang, fish sauce, garlic, ginger, and sugar. Pulse until smooth.
- Add the sauce to the cabbage. With gloved hands, work the sauce into the cabbage.
- Firmly press the cabbage mixture into two 1-quart sized jars or one half-gallon jar. You want the liquid to cover the cabbage. If there isn't enough liquid, add the reserved brine until the cabbage is covered.
- Place a lid on the jar(s), set in a cool, dark place for 2-3 days. Check for small bubbles around the edge which shows the kimchi is fermenting. You may leave it longer for a more tart taste.
- Once it has fermented to your preference, place in the refrigerator. It will last for several months. NOTE: It will soften the longer it sits.
Nutrition
Serving: 0.25cup | Calories: 31kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 5199mg | Potassium: 319mg | Fiber: 1g | Sugar: 3g | Vitamin A: 434IU | Vitamin C: 32mg | Calcium: 97mg | Iron: 1mg