Killer Kimchi

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8 INGREDIENTS • 8 STEPS • 45MINS

Killer Kimchi

Recipe

5.0

1 rating

How to DIY your own kimchi using the Kraut Source device. Includes a few days for fermenting time.

How to DIY your own kimchi using the Kraut Source device. Includes a few days for fermenting time.

Kraut Source

Kraut Source is a brand new kitchenware designed for making delicious lacto-fermented foods at home.

45MINS

Total Time

$0.49

Cost Per Serving

Ingredients

Servings

8

us / metric

1 head

Large Napa Cabbage

85 g

Daikon Radishes

1 Tbsp

5 cloves

1 Tbsp

1 stalk

Scallion

100 g

I used SOSU® Barrel-Aged Sriracha

1 tsp

Nutrition Per Serving

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Calories

55

Fat

0.1 g

Protein

4.2 g

Carbs

11.3 g

Kraut Source

Kraut Source is a brand new kitchenware designed for making delicious lacto-fermented foods at home.

Cooking Instructions

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step 1

Chop the Napa Cabbage (1 head).

step 1 Chop the Napa Cabbage (1 head).

step 2

Chop the Scallion (1 stalk) and peal and chop the Daikon Radishes (85 g) into small cubes and add all the chopped ingredients in a large bowl.

step 2 Chop the Scallion (1 stalk) and peal and chop the Daikon Radishes (85 g) into small cubes and add all the chopped ingredients in a large bowl.

step 3

Add in the Sea Salt (1 Tbsp) and massage the veggies with clean hands by giving them gentle squeezes for about one minute. Set aside for 30 minutes.

step 3 Add in the Sea Salt (1 Tbsp) and massage the veggies with clean hands by giving them gentle squeezes for about one minute. Set aside for 30 minutes.

step 4

Peel and finely chop the Garlic (5 cloves), add the Sriracha (100 g), Raw Cane Sugar (1 tsp), grate some fresh Fresh Ginger (1 Tbsp) and add to the large bowl. Mix well.

step 4 Peel and finely chop the Garlic (5 cloves), add the Sriracha (100 g), Raw Cane Sugar (1 tsp), grate some fresh Fresh Ginger (1 Tbsp) and add to the large bowl. Mix well.

step 5

Pack everything, including the liquid that has leached out from the cabbage, into a quart-sized, wide mouth mason jar.

step 5 Pack everything, including the liquid that has leached out from the cabbage, into a quart-sized, wide mouth mason jar.

step 6

Using a mortar, or wooden spoon, pound down the mixture to help release more liquid. Be firm here and really pack down the cabbage mixture until it is level with the shoulder of the jar.

step 6 Using a mortar, or wooden spoon, pound down the mixture to help release more liquid. Be firm here and really pack down the cabbage mixture until it is level with the shoulder of the jar.

step 7

Secure Kraut Source system on top of the Mason jar.

step 7 Secure Kraut Source system on top of the Mason jar.

step 8

Allow to ferment for 5 to 14 days.

step 8 Allow to ferment for 5 to 14 days.

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