Nutrition balance score
Unbalanced
Glycemic Index
35
Low
Glycemic Load
2
Low
Nutrition per serving
Calories28.9 kcal (1%)
Total Fat0.3 g (0%)
Carbs6.2 g (2%)
Sugars3.1 g (3%)
Protein1.4 g (3%)
Sodium2052.9 mg (103%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Kimchi base
Kimchi mix
Instructions
Kimchi base
Step 1
Halve the cabbage lenghtwise. Cut the cabbage into bite-size pieces (2-3 cm).
Step 2
Wash the dirt from the cabbage in a strainer/collander
Step 3
Put the cabbage in a large bowl and add the two tablespoons of salt and the tablespoon of water. Mix well and let it sit for 2 hours. Mix the cabbage pieces at least once after 1 hour time (set an alarm for 1 hour).
Kimchi mix
Step 4
Place the onion, apple, garlic, ginger, water, chili in a mixer/food processor and mix for a short time to make a paste
Food ProcessorMixStep 5
Add the chopped leek, sugar, salt, and gochugaru and mix together with a spoon or a food processor. Set aside.
Kimchi base (continued)
Step 6
Rinse the cabbage pieces twice in cold water to remove the excess salt. Use a strainer to strain the cabbage.
Step 7
Once the cabbage is reasonably dry, massage the kimchi mix into the cabbage bits with your hands
Step 8
Fill a glass jar with kimchi cabbage and secure with a tight-fitting lid (I use a preserving jar (weckpot))
Step 9
Let sit for 24 hours at room temperature. Place in the fridge for at least 4 days (but i can't resist the temptation and eat it often earlier).
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