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Killer Kimchi
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Recipe

8 INGREDIENTS • 8 STEPS • 45MINS

Killer Kimchi

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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.
http://www.krautsource.com/
How to DIY your own kimchi using the Kraut Source device. Includes a few days for fermenting time.
45MINS
Total Time
$0.49
Cost Per Serving
Ingredients
Servings
8
US / Metric
Napa Cabbage
1 head
Large Napa Cabbage
Sea Salt
1 Tbsp
Garlic
5 cloves
Scallion
1 stalk
Scallion
Sriracha
1/3 cup
Sriracha
I used SOSU® Barrel-Aged Sriracha
Nutrition Per Serving
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Calories
55
Fat
0.1 g
Protein
4.2 g
Carbs
11.3 g
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Killer Kimchi
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Kraut Source
Kraut Source is a brand new kitchenware designed for making delicious lacto-fermented foods at home.
http://www.krautsource.com/
Cooking InstructionsHide images
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
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Dairy-Free
Gluten-Free
Comfort Food
Shellfish-Free
Vegan
Vegetarian
Korean
Side Dish
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