Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories110.5 kcal (6%)
Total Fat1 g (1%)
Carbs24.6 g (9%)
Sugars10.2 g (11%)
Protein4.6 g (9%)
Sodium14548.8 mg (727%)
Fiber5.2 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1White Radish
large, Daikon radish, grated or julienned
1Chinese cabbage
medium, Napa cabbage
1Ginger
/2 - cm piece, grated
3cloves garlic
crushed
1 bunchSpring Onions
diagonally sliced, optional
½ cupcourse Sea Salt
+ 1 1/2 tbsp
2 tablespoonsGlutinous Rice Flour
Sweet Rice Flour
1 cupwater
5 tablespoonsKorean Chilli Powder
½ tablespoonSalted Shrimp
1 ½ tablespoonsfish sauce
2 tablespoonsraw sugar
Instructions
Step 1
Remove any discoloured outer leaves from the cabbage.
Step 2
Cut the cabbage lengthwise into quarters and remove the cores. Chop into 3-4 cm slices and place in large pot or bowl.
Step 3
Fill the bowl with cold water and move the cabbage around just until it is all ‘wet’ – so the salt can do it’s job more quickly. Drain off the water
Step 4
Sprinkle the ½ cup salt over the wet cabbage and mix it a little with your hands. Leave for 30 minutes then mix again to spread the salt more evenly. Leave for 30 minutes, mix again and leave for another 30 minutes.
Step 5
Start the kimchi paste: while the cabbage is salting, mix the glutinous rice flour and sugar with 1 cup water in a medium saucepan and stir over medium heat until the flour has dissolved, bring to the boil (it becomes thick and translucent), simmer for 1-2 minutes and then leave it to cool.
Step 6
Place the grated radish (or alternate vegetables you are using) in a bowl and sprinkle with the 1 ½ tablespoons salt. After 15 minutes rinse off the salt and drain the vegetables in a sieve.
Step 7
Add the sugar, ginger, garlic, chili powder, salted shrimp and fish sauce to the cooled kimchi paste and mix well. Then add the drained radish and spring onions (if using) and mix again.
Step 8
Once the cabbage salting time is complete (total salting time is 1½ hours), rinse the cabbage in cold water at least 3 times to rinse off the salt. Drain off as much water as possible.
Step 9
Add the kimchi paste to the cabbage and mix well. Place into large glass or plastic storage container and cover.
Step 10
Leave at room temperature for 2 – 4 days until fermentation has taken place – the juice will taste as if it has been made with vinegar when it has fermented. (In winter it seems to take 4 days.)
Step 11
Once you are happy with the fermentation, store in the fridge.
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