Kimchi
166kcal10.1g protein2.9g fat33.1g carbs~$2.56/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains fish · only in an optional ingredient: shellfish
Restrictions
ContainsfishIt is in an ingredient you cannot leave out.
Only if you add itshellfish (saeujeot)Leave that ingredient out and the dish does not have it.
Diets
PescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 lb |  cabbage, napa (quartered) |
| ¼ cup | salt, coarse |
| 1 l | water |
| ¼ cup |  gochugaru |
| 2 tbsp |  garlic (minced) |
| 1 tbsp |  ginger (grated) |
| 3 tbsp |  fish sauce |
| 1 tsp |  sugar |
| 1 cup |  radish, daikon (julienned) |
| 1 cup |  scallion (cut into batons) |
Optional
Not counted above. The dish works without them.
| 2 tbsp |  rice flour (cooked to a porridge) |
| 1 tbsp |  saeujeot (salted shrimp) |
| ½ cup |  carrot (julienned) |
| ¼ cup |  onion (sliced) |
Steps
- Brine90 minturning every 30 mincabbage + salt + water, until a stem bends double without snapping — under-brined cabbage stays crunchy and spoils rather than ferments
- Mix5 mingochugaru + garlic + ginger + fish sauce + sugar + optionals = paste
- Mix10 minglovedcabbage rinsed three times and squeezed dry + paste + daikon + scallion, worked between every leaf
- Ferment2880 minroom temperature, submerged under its own brinepacked tight in a jar left loosely covered, until it tastes sour and fizzes, then refrigerate