Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Nutrition per serving
Calories609 kcal (30%)
Total Fat14.9 g (21%)
Carbs114.4 g (44%)
Sugars45.9 g (51%)
Protein24 g (48%)
Sodium45045.1 mg (2252%)
Fiber35.9 g (128%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1napa cabbage
large
⅓ ckosher salt
0.5 poundKorean radish
or daikon, cut into matchsticks
¼ cupcarrot
cut into matchsticks
¾ cupbuchu
Asian chives, cut into 1 inch pieces
3jujubes
seeded, cut into thin strips
2fresh chestnuts
peeled and cut into thin strips
2 tablespoonspine nuts
2 Tbspkosher salt
2 tspkosher salt
seasoning mix
Make, for brine
1Korean pear
medium, peeled and cored
1 teaspoonginger
1 bunchgreen onion
stems, chopped
1 pinchasafetida
Instructions
Step 1
Cut the cabbage in half, then cut a slit through the core 2 inches above the stem, so the leaves are loosened but still attached.
Step 2
Rinse the halves under running water, or soak them in a basin for a few seconds until all the leaves are wet.
Step 3
Put the halves in a large basin and sprinkle ⅓ cup of kosher salt evenly between the leaves. Let them sit for 1½ to 2 hours, turning them over every 20 minutes.
Step 4
Rinse the cabbage under cold running water a couple of times to get rid of any dirt or salt. Split each half under the running water, to divide the cabbage into quarters. Cut out the remainder of the core. Drain and set aside.
Step 5
Combine radish, carrot, jujubes, chives, and chestnuts in a bowl. Set aside.
Step 6
Blend pear, green onion stems, asafetida, and ginger in a food processor until creamy. Set aside.
Step 7
Mix 4 cups of water and 2 tablespoons + 2 teaspoons of salt in a bowl with a wooden spoon. Stir it well until the salt is thoroughly dissolved.
Step 8
Put the blended seasoning mix into a cotton pouch, or wrap it a couple times in cheesecloth, and put it into the bowl of brine. Press it down with a spoon so the delicious blended flavors seep through. Squeeze it a bit and stir the brine for a while. Remove the pouch.
Step 9
Spread the vegetable fillings between each leaf of the cabbage. Fold the stuffed cabbage quarters over and put them into a container, glass jar, or Korean earthenware pot.
Step 10
Pour the brine over the kimchi so it’s submerged.
Step 11
Cover and let sit at room temperature until it starts fermenting, which should be between 1½ to 3 days depending on how warm your room is. A warmer room will ferment faster. Just keep an eye on the kimchi and taste it now and then when the brine turns sour, it’s fermenting.
Step 12
Move it to the fridge, which will slow down the fermentation process. It will keep for about 1 month. Serve cold.
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