Kimchi

Recipe Information

Ingredients

• 1 large Napa cabbage, chopped

• 3/4 cup salt

• 6 cloves garlic, chopped

• 1 teaspoon soy sauce

• 1 large onion, chopped

• 3 tablespoon fresh ginger, chopped

• 1 cup water

• 1 cup red pepper powder

• 2 carrots, cut into thin strips

Directions

• Add the cabbage to a large plastic or glass mixing bowl. Do not use a metal bowl. Add the salt to the cabbage as well as cold water to cover.

• Set a large plate on top of the mixture and add weighted objects (such as soup cans) on top of plate to put pressure on the mixture. Press for a minimum of 6 hours to overnight.

• Using a blender, combine the garlic, soy sauce, onion, ginger, and water and blend until it forms a thick slurry.

• After at least 6 hours, strain the cabbage through a strainer, rinse the salty cabbage, and rinse the bowl.

• Add the cabbage back into the mixing bowl, add the red pepper power, carrots, and the slurry mixture and mix well.

• Pack the kimchi into glass jars or plastic containers and let ferment for up to 2 days at room temperature.

• After 2 days store in a refrigerator. For best taste, eat within 2 weeks.

Nutrition (per serving)

• Calories: 21 cal

• Total fat: 1g

• Saturated fat: 0g

• Monounsaturated fat: 0g

• Cholesterol: 0mg

• Sodium: 1,000mg

• Potassium: 128mg

• Carbohydrate: 4g

• Fiber: 1g

• Protein: 1g