Easy Kimchi

Easy Kimchi

Health Rating
Prep Cook Ready in Servings
6 h 0 min 6 h 1

Ingredients


1 cabbage Napa cabbage, raw (cored, shredded)
6 stalk(s) Green onion, scallion, ramp (chopped)
2 medium Carrots (grated)
1 medium Radish, daikon (grated)
10 small Radish (grated)
5 clove(s) Garlic (minced)
3 tbsp minced Ginger root
2 tbsp Sea salt
3 tbsp Hot pepper (chili) flakes
1 1/2 tbsp Chili powder

Instructions


Prep all vegetables as directed in ingredients and place in large bowl. Add salt and chilli flakes. Use a larger bowl than you think you might need, as it lends to better veggie massaging.

Massage cabbage mix for about 10 minutes and then set aside. While resting, the salt will help the veggies to ‘sweat’, releasing some of their water.

Return to massage for another 10 minutes, until cabbage and other veggies are softened and a few tablespoons worth of water has been released.

Divide the mix between two 1 gallon/1 litre mason jars.

Press kimchi mix down, helping get out any air bubbles and ideally have some of the liquid come to the top.

Seal jar loosely and place in a warm spot (like on top or or beside your fridge). Let sit for 4-5 days. If foam starts to form, you can skim that off. After about 4 days, taste the kimchi (with a clean fork, never double dip) and decide if you want to let it ferment longer or you're ready to enjoy it.

Once ready, seal the jar and store in your fridge. Will keep for 2-3 months sealed.

Nutrition Facts

Per Portion

Calories 462
Calories from fat 59
Calories from saturated fat 13.0
Total Fat 6.6 g
Saturated Fat 1.4 g
Trans Fat 0
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 1.2 g
Cholesterol 0
Sodium 14569 mg
Potassium 4243 mg
Total Carbohydrate 81 g
Dietary Fiber 25 g
Sugars 31 g
Protein 19.6 g

Dietary servings

Per Portion


Vegetables 33.0

Energy sources


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Recipe from:
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