Description
Experience the joy of making homemade kimchi, a delicious and probiotic-rich dish that embodies a cultural treasure.
Ingredients
Scale
- 1 Medium Head Napa Cabbage
- 1/4 cup Iodine-free Sea Salt or Kosher Salt
- Water (Distilled or filtered)
- 1 tbsp Grated Garlic
- 1 tsp Grated Fresh Ginger
- 1 tsp Granulated Sugar
- 2 tbsp Fish Sauce or Salted Shrimp Paste
- 1 to 5 tbsp Korean Red Pepper Flakes (Gochugaru)
- 8 oz Korean Radish or Daikon Radish
- 4 Medium Scallions (Cut into 1-inch pieces)
Instructions
- Prepare the Napa cabbage by cutting it into quarters and then chopping into smaller pieces.
- Create a saltwater solution, soaking the cabbage for about an hour.
- Rinse the cabbage thoroughly and drain in a colander.
- Combine grated garlic, fresh ginger, granulated sugar, fish sauce (or salted shrimp paste), and Korean red pepper flakes in a mixing bowl.
- Toss in the Korean radish (or daikon radish) and scallions, mixing everything thoroughly.
- Pack this vibrant mixture into a jar, ensuring it’s tightly packed.
- Let it ferment at room temperature for 1 to 3 days, depending on your preference for tanginess.
Notes
Taste frequently during fermentation to achieve the desired flavor. Experiment with vegetables for variations.
- Prep Time: 60 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 2g
- Sodium: 600mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: kimchi, fermentation, Korean food, probiotic, vegan