Kimchi

Name: Kimchi
Cuisine: Asian, Korean
Ingredients: 3 lbs Napa cabbage, 2x2 inch squares; 1/3 cup salt; Water, as needed; 1/4 cup Korean Chili Flakes; 3 garlic cloves, sliced thin; 3 stalks scallion, sliced thin; Ginger, julienne, 1 tablespoon; 1 tablespoon sugar; 1/2 tablespoon fish sauce

4 steps

Updated at: Thu, 17 Aug 2023 07:38:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories285.3 kcal (14%)

Total Fat3.7 g (5%)

Carbs60.2 g (23%)

Sugars30 g (33%)

Protein16.3 g (33%)

Sodium38169 mg (1908%)

Fiber18.1 g (65%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 lbsNapa cabbage

2x2 inch squares

⅓ cupsalt

water

as needed

¼ cupKorean Chili Flakes

1 tablespoonGinger

julienne

1 tablespoonsugar

½ tablespoonfish sauce

Instructions

Step 1

Cut the cabbage into small pieces and wash till it’s clean.

Step 2

Place the washed cabbage in a large container, and add the salt. Massage the salt into the cabbage. The cabbage will wilt and lose volume while you do this. Add enough water to cover the cabbage and mix again to help dissolve the salt. Cover the container and store in a cool dry place for 24 hours.

Step 3

After 24 hours, transfer the cabbage into a bowl. Cut the garlic, scallions, and ginger, and place in the bowl along with the cabbage. Also add the Korean chili flakes, sugar, and fish sauce. Mix thoroughly and place into a container. Make sure to also place all the liquid in the container as well.

Step 4

The kimchi should be ready in 3-5 days. Place a label with today’s date on the container so you don’t lose track of days.