Kimchi

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Makes about 2 quarts (12 servings)
This traditional, fiery Korean condiment is served as a side dish with meals to aid digestion and add interest. You can serve it with any grilled meat or fish, toss with noodles, add to grilled cheese sandwiches, or use on hot dogs or burgers as an intriguing relish. Vary the spiciness by reducing the Korean red pepper powder (you'll find it in most Asian markets). You can also use Korean chili paste, or substitute any spicy pepper powder or paste.

kimchi

1 head Napa cabbage
1/4 cup salt
1 cup packed, grated carrots
1 large bunch scallions (about 1/4 lb.), sliced into 1/2-inch segments
5 garlic cloves, minced
1 Tbs. grated ginger
2 tsp. sugar
¼-1/3 cup Korean red pepper powder

  1. Halve cabbage lengthwise, remove core, and chop leaves into 2-inch pieces. Dissolve salt in two quarts water, stirring to mix well. Soak cabbage 4 hours in salted water.
  2. While cabbage is soaking, combine carrots, scallions, garlic, ginger, sugar, and pepper powder in bowl; mix well.
  3. Remove cabbage from water, and rinse thoroughly to remove salt. Squeeze out excess water. Using rubber gloves, combine cabbage with veggie-spice mixture, working mixture into cabbage until well combined. Pack mixture into quart jar, pressing down firmly to release juices. Liquid should just cover top of cabbage.
  4. Cover jar with lid and let stand at room temperature, away from sunlight, 4-7 days. After 4 days, taste every day or so. When kimchi has reached desired level of fermentation, refrigerate. Kimchi can ferment for 3 weeks to allow flavors to fully develop.

per serving: 45 cal; 3g pro; 1g total fat (0g sat fat); 10g carb; 0mg chol; 2410mg sod; 3g fiber; 4g sugars

See more fermented recipes: 5 Steps to Successful Fermentation

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