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Dairy-Free
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.
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How to DIY your own kimchi using the Kraut Source device. Includes a few days for fermenting time.
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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
Napa Cabbage
1 head
Large Napa Cabbage
Daikon Radish
1/2 cup
Daikon Radish
Sea Salt
1 Tbsp
Sea Salt
Garlic
5 cloves
Garlic
Fresh Ginger
1 Tbsp
Fresh Ginger
Scallion
1 stalk
Scallion
Sriracha
1/3 cup
Sriracha
I used SOSU® Barrel-Aged Sriracha
Raw Cane Sugar
1 tsp
Raw Cane Sugar

Nutrition Per Serving

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Calories
55
Fat
0.1 g
Protein
4.2 g
Carbs
11.3 g
Love This Recipe?
Add to plan
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Killer Kimchi
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author_avatar
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 Radish (1/2 cup) 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 Radish (1/2 cup) 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 (1/3 cup), 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 (1/3 cup), 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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Tags

Dairy-Free
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Korean
Side Dish
Vegetables
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