Sweet Vegan

Kimchi

Kimchi
Kimchi
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128 calories
27 g
0 g
3 g
4 g
1 g
540 g
28348 g
11 g
0 g
1 g
Nutrition Facts
Serving Size
540g
Amount Per Serving
Calories 128
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 28348mg
1181%
Total Carbohydrates 27g
9%
Dietary Fiber 8g
33%
Sugars 11g
Protein 4g
Vitamin A
142%
Vitamin C
96%
Calcium
14%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 medium head napa cabbage
  2. 1/4 cup sea salt or kosher salt
  3. 3 cloves grated garlic
  4. 1 teaspoon grated ginger
  5. 1 teaspoon sugar
  6. 3 tablespoons Korean red pepper flakes (gochugaru)
  7. About a cup of daikon radish, peeled and cut into 2-inch matchsticks
  8. 3 green onions, trimmed and cut into 1-inch pieces
  9. Water (see directions)
  10. *Seafood flavour (optional - see notes below)
Instructions
  1. Cut the cabbage in half lengthwise, remove the cores, then cut crosswise into 2-inch pieces, discarding the ends.
  2. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage leaves are submerged.
  3. Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
  4. Drain the cabbage, and rinse thoroughly with cold water. Gently squeeze out the excess liquid and set aside.
  5. Meanwhile, to make the seasoning paste, combine the garlic, ginger, sugar, gochugaru, and seafood flavor in a small bowl and mix to form a smooth paste.
  6. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
  7. Toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Wearing gloves for this step is optional but will avoid stinging and staining of your hands.
  8. Pack the mixture tightly into a clean kimchi container or glass jar with a tightfitting lid and seal the jar.
  9. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating - it's best after about a week. Refrigerate for up to 1 month.
Notes
  1. *If you miss the unami flavour, try adding a teaspoon of kelp/dulse flakes or powder to the paste before combining with the cabbage
beta
calories
128
fat
3g
protein
4g
carbs
27g
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Sweet Vegan http://sweetvegan.net/

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