Sides & Vegetables · East Asian

Kimchi

Name: Kimchi
Total time: 120 min
Yield: 2
Ingredients: 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)

10 ingredients · 120 minutes · 2 servings

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166kcal10.1g protein2.9g fat33.1g carbs~$2.56/ serving*

PescatarianNo porkNo alcohol

Contains: fish

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)
2 tbsp	rice flour (cooked to a porridge)optional
1 tbsp	saeujeot (salted shrimp)optional
½ cup	carrot (julienned)optional
¼ cup	onion (sliced)optional

Method

brine90 min
turning every 30 min
cabbage + salt + water, until a stem bends double without snapping — under-brined cabbage stays crunchy and spoils rather than ferments
mix5 min
gochugaru + garlic + ginger + fish sauce + sugar + optionals = paste
mix10 min
gloved
cabbage rinsed three times and squeezed dry + paste + daikon + scallion, worked between every leaf
ferment2880 min
room temperature, submerged under its own brine
packed tight in a jar left loosely covered, until it tastes sour and fizzes, then refrigerate