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Add a photoTraditional Korean kimchi is made with napa cabbage. It is a fermented side dish that is a staple in the Korean diet.
Ingredients
- 1 cup coarse sea salt plus 1 Tbs
- 2 large heads Napa Cabbage (or 3 smaller heads) cut into bite sized pieces
- 1 garlic bulb, peeled
- 1 (2 inch) piece of ginger, peeled
- 1/4 cup fish sauce
- 1 Asian radish, peeled and grated
- 1 bunch of mustard greens, chopped
- 1 bunch of green onions, cut into 1 inch pieces
- 1/2 cup Korean chili powder
Directions
- Sprinkle cabbage with 1 cup of sea salt, toss to coat, and let sit for 4 hours.
- In a food processor, combine garlic, ginger, and fish sauce. Pulse until it becomes a thick paste consistency.
- Rinse cabbage thoroughly. Drain with a colander, squeezing as much water from the leaves as possible.
- In a large bowl, combine cabbage, mustard greens, green onion, remaining salt, fish sauce paste, and chili powder. Using food safe gloves, mix until cabbage is adequately covered in sauce.
- Place cabbage in a 1 gallon jar, press down to remove any air bubbles.
- Store in a cool dry place for 2-4 days before serving. Refrigerate after opening. Kimchi will keep for up to 4 weeks in the refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 516g | |
| Calories 70 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 118762mg | 4948% |
| Potassium 689mg | 20% |
| Total Carbs 12.36g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 5.77g | 4% |
| Protein 6.83g | 11% |
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