Ingredients and Weight:
- Napa cabbage, 2 lbs
- Radish, 1 cup
- Cucumber, 1 cup
- Carrot, 1/2 cup
- Onion, 1/2 cup
- Garlic, 1/2 cup, chopped
- Ginger, 1/4 cup, chopped
- Gochujang (Korean chili paste), 1/2 cup
- Fish sauce, 1/4 cup
- Sugar, 1/4 cup
- Salt, 2 tablespoons
- Water, 1 cup
- Apple cider vinegar, 1/4 cup (optional, for sweeter flavor)
Preparation Time:
Cooking Time:
- Not applicable (kimchi is fermented, not cooked)
Difficulty Level:
Preparation Method Steps:
- Cut cabbage into 2-3 inch pieces.
- In a large bowl, combine cabbage, radish, cucumber, carrot, and onion. Sprinkle salt over vegetables and massage with hands for 10 minutes, until they wilt and release liquid.
- In a separate bowl, combine gochujang, fish sauce, sugar, garlic, and ginger. Slowly add water to form a smooth paste.
- Add the paste to the vegetables and mix thoroughly to coat.
- Transfer mixture to a glass or ceramic container with a tight lid. Add apple cider vinegar, if desired.
- Weigh down the vegetables with a plate or fermentation weight to keep them submerged in the liquid.
- Seal container and ferment at room temperature for 2-3 days, or in the refrigerator for 7-10 days. Taste and adjust seasoning as needed.
Nutritional Information:
- Calories: 100 per 1/2 cup serving
- Carbohydrates: 10g
- Protein: 2g
- Fat: 5g
- Fiber: 2g
Dish Characteristics:
- Tangy, spicy, and slightly sweet
- Crunchy and refreshing
- Packed with probiotics and other beneficial bacteria
- Easy to prepare and customizable to taste preferences
User Comments:
- "A delicious and authentic take on kimchi, with a bit of American flair."
- "Perfect for sandwiches, salads, or as a side dish."
- "The fermentation process gives it a unique umami flavor."
- "A healthy and flavorful way to add probiotics to your diet."
- "Not too spicy for those who are new to kimchi."
Special Precautions and Tips:
- Use a non-reactive container for fermentation, such as glass or ceramic.
- Make sure the vegetables are completely submerged in the liquid to prevent spoilage.
- Taste the kimchi regularly and adjust seasoning to your liking.
- Kimchi can be stored in the refrigerator for up to 6 months.
