Kimchi
Kimchi is a spicy Korean version of sauerkraut made with napa cabbage and Korean red chilies. People all over the world eat fermented foods which help to preserve them and also provides health benefits.
Servings
3 pints
Servings
3 pints
Kimchi
Kimchi
Kimchi is a spicy Korean version of sauerkraut made with napa cabbage and Korean red chilies. People all over the world eat fermented foods which help to preserve them and also provides health benefits.
Servings
3 pints
Servings
3 pints
Kimchi
Ingredients
  • 1 1/2 medium heads cabbage (green Napa, or bok choy) cut into 1″ chunks., 2-3 lbs
  • 2 carrots thinly sliced
  • 1 medium daikon radish thinly sliced
  • 1 scallion chopped
Paste:
  • 4 Tbl red pepper powder find the Korean version if you can
  • 1 Tbl fish sauce leave out if you want a vegan version
  • 1 Tbl soy sauce
  • 6-8 cloves garlic roughly chopped
  • 3 scallions slice
  • 1 Tbl sliced ginger about 3″
Instructions
  1. In a 1 gallon glass jar or ceramic crock soak vegetables for 4-6 hours in brine made of 3 pints filtered water, 4-5 T. sea salt (no iodine). Make sure the veggies are submerged under the water by weighing them down.
  2. Make the paste in a food processor or blender. Add all of the past incredients and pulse until a paste forms.
  3. Drain vegetables, reserving 1 cup of soaking liquid.
  4. Wearing gloves, mix paste thoroughly into vegetables with your hands.
  5. Pack into wide mouth jars or a large crock. Put a cabbage leaf over the top of the veggies and make sure they are submerged under the brine which should form within 1 day. If not, top off with reserved brine.
  6. Ferment. Cover with a towel to keep dust out and let sit in a warm dark spot for at least 4-7 days.
  7. Taste for flavor and let sit longer if you wish. Refrigerate when ready.
Nutrition Facts
Kimchi
Amount Per Serving
Calories 52 Calories from Fat 5
% Daily Value*
Total Fat 0.6g 1%
Saturated Fat 0.1g 1%
Cholesterol 0mg 0%
Sodium 311mg 13%
Total Carbohydrates 10g 3%
Dietary Fiber 3.9g 16%
Sugars 5.1g
Protein 4.1g 8%
Vitamin A 71%
Vitamin C 183%
Calcium 25%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com