Kimchi Recipe
Kimchi is a delightful journey into the world of fermentation, transforming simple ingredients into a vibrant, tangy dish that enhances any meal. This easy Kimchi Recipe captures the essence of traditional Korean flavors while being packed with probiotics for gut health. It’s not just about following steps; it’s about creating an experience filled with bold tastes and textures. Whether you enjoy it as a side dish or incorporate it into other meals, this homemade kimchi brings excitement to your table.
- Prep Time: 30 minutes
- Cook Time: Fermentation Time varies (1 to 2 weeks)
- Total Time: 0 hours
- Yield: Approximately 4 servings (400g total) 1x
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Ingredients
Scale
- 1 large napa cabbage
- 3 carrots
- 1 small daikon radish
- 1 bunch green onions
- 4 tablespoons non-iodized salt
- 1 small chunk ginger (peeled)
- 3 cloves garlic
- 1 apple (peeled)
- 2 tablespoons Korean coarse red pepper (gochugaru)
- 1 tablespoon soy sauce or tamari (optional)
Instructions
- Cut the napa cabbage into thin strips and massage in salt to wilt.
- Prepare carrots, daikon radish, and green onions by slicing them into thin strips.
- Blend ginger, garlic, apple, and gochugaru until smooth.
- Combine the vegetable mixture with the blended paste in a large bowl and mix thoroughly.
- Pack tightly into sterilized glass jars, pressing down to eliminate air pockets.
- Seal loosely and let ferment at room temperature for 1 to 2 weeks.
- Once fermented to your liking, transfer jars to the refrigerator.
Nutrition
- Serving Size: 100g
- Calories: 35
- Sugar: 3g
- Sodium: 800mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://isabellacooks.com/kimchi-recipe/