Small Batch Kimchi (From EmmyMade)

Name: Small Batch Kimchi (From EmmyMade)
Cuisine: Asian, Korean
Ingredients: 1 head Nappa cut into 2 inch; 1 carrot, cut into match sticks; 1/2 cup Salt; Water to cover; 0.5 table spoon Glutinous Rice flower; 1/2 cup water; 1 table spoon sugar; 1/2 onion, graded; 5 cloves Garlic minced; 1 inch ginger, graded; 1/2 pear graded; 2 green onion; Add above Rice paste when cool; 2 table spoon Fish sauce; 1/2 cup korean pepper flakes

4 steps

Here's how I make homemade kimchi a quart at a time. This recipe is relatively simple, makes a manageable amount, and tastes DIVINE. 😋 Here's how to do it...

Updated at: Thu, 17 Aug 2023 10:32:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories7.2 kcal (0%)

Total Fat0.1 g (0%)

Carbs1.6 g (1%)

Sugars0.7 g (1%)

Protein0.3 g (1%)

Sodium1180.9 mg (59%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

50 servings

Instructions

Step 1

Place Nappa and carrot in a large bowl with Salt and Water and let it stand about 2 hours

Step 2

Mix glutinous Rice flower and 1/2 cup water mix well without heat. Once mixed, place it on medium heat and paste will thicken. Towards end of the cooking add 1 table spoon sugar continuing to mix. About 5 min in total.

Step 3

Combine the rest of the sauce ingredients including Rice paste from Step 2

Step 4

Drain Nappa after 2 hours and combine with sauce and pack tightly in mason jar. Do not tighten the rid. Leave the jars in the room temperature at least 24 hours.

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