Ingredients and Weight:
- Napa cabbage: 1 head (2.5 pounds)
- Korean radish: 1 pound
- Carrots: 1 pound
- Green onions: 1 bunch (6 ounces)
- Garlic: 10 cloves (1.5 ounces)
- Ginger: 2 tablespoons (1 ounce)
- Korean red pepper powder (gochugaru): 1/2 cup (3.5 ounces)
- Sugar: 3/4 cup (6 ounces)
- Fish sauce: 1/4 cup (2 ounces)
- Soy sauce: 1/4 cup (2 ounces)
- Apple cider vinegar: 1/4 cup (2 ounces)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cut the napa cabbage into 2-inch pieces and wash thoroughly. Drain and pat dry.
- Cut the Korean radish into matchsticks.
- Peel and grate the carrots.
- Finely chop the green onions.
- Mince the garlic and ginger.
- In a large bowl, combine the cabbage, radish, carrots, green onions, garlic, ginger, red pepper powder, sugar, fish sauce, soy sauce, and apple cider vinegar.
- Massage the kimchi until the vegetables are well-coated and the kimchi starts to release liquid.
- Transfer the kimchi to a glass jar or airtight container.
- Allow the kimchi to ferment at room temperature for 3-5 days.
Nutritional Information:
- Calories: 150 per serving
- Fat: 1 gram
- Carbohydrates: 25 grams
- Protein: 5 grams
- Fiber: 5 grams
Dish Characteristics:
- Tangy, spicy, and flavorful
- Crunchy and juicy texture
- Vegan and gluten-free
User Comments:
- "This kimchi is so delicious and addictive! The flavors are perfect."
- "I'm not usually a fan of kimchi, but this vegetarian version is amazing."
- "I love the crunch and the heat level is just right."
Special Precautions and Tips:
- Always wear gloves when handling Korean red pepper powder.
- If you don't have Korean radish, you can substitute with daikon radish.
- The longer you ferment the kimchi, the more sour and spicy it will become.
- Kimchi can be stored in the refrigerator for up to 2 weeks.
