Kimchi

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Fermented foods, including homemade kimchi recipes, are so trendy--and for good reason! Korean kimchis add low-calorie flavor to your favorite Asian-inspired recipes.

Kimchi
Prep Time:
20 mins
Stand Time:
2 hrs
Total Time:
2 hrs 20 mins
Servings:
16
Yield:
4 cups

Ingredients

  • 1 medium head napa cabbage

  • 3 tablespoon kosher salt

  • ½ cup coarsely shredded daikon

  • ½ cup coarsely shredded carrot

  • ¼ cup chopped green onions

  • 2 tablespoon fish sauce

  • 1 - 2 tablespoon Korean chili powder* (gochugaru red pepper powder or flakes) or Sriracha sauce

  • 1 tablespoon grated fresh ginger

  • 2 cloves garlic, minced

  • 1 teaspoon sugar

  • 1 quart (4 cups) water

  • 4 teaspoon kosher salt

Directions

  1. Remove any wilted outer leaves from cabbage. Core and chop cabbage into 2-inch pieces. Measure 12 cups cabbage pieces. Toss cabbage with the 3 tablespoons kosher salt; place in a large colander set over a bowl. Let stand 2 to 3 hours or until wilted.

  2. In a large clean bowl combine the next eight ingredients (through sugar).* Rinse cabbage; drain well. Add cabbage to daikon mixture; toss to combine. Let stand 10 minutes.

  3. Transfer cabbage mixture to a large ceramic crock, glass container, or plastic food container. Using a clean, heavy plate that fits just inside the container, press plate down on cabbage mixture. Let stand at room temperature for 2 to 24 hours (5 to 24 hours if fermenting in the refrigerator), tossing cabbage and pressing plate down on cabbage every hour or until enough liquid is released to cover cabbage by at least 1 inch. (If cabbage does not release enough liquid, add enough brine to cover in a ratio of 1 cup water to 1 teaspoon kosher salt.)

  4. Place a large resealable plastic bag filled with the 1 quart water plus the 4 teaspoons kosher salt over the plate to weight it down. Cover container with a clean dishcloth or loose-fitting lid.

  5. To ferment at room temperature, set container in a cool place out of direct sunlight; let stand 2 to 3 days. To ferment in the refrigerator, chill 3 to 6 days. The kimchi is ready with it is bubbling.

  6. Transfer kimchi to canning jars or airtight containers; seal and label. Store in the refrigerator up to 3 weeks.

*Tip:

To avoid burning your eyes and hands from the chili powder and to keep the mixture very clean to prevent contamination, wear rubber gloves when handling the ingredients or wash your hands very well with warm water and soap both before and after preparation.

Nutrition Facts (per serving)

15 Calories
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 15
% Daily Value *
Sodium 561mg 24%
Total Carbohydrate 3g 1%
Total Sugars 1g
Protein 1g
Vitamin C 16.2mg 81%
Calcium 49mg 4%
Iron 0.3mg 2%
Potassium 163mg 3%
Folate, total 47.9mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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