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RECIPE
8 INGREDIENTS 10 STEPS 45min

Simple Fermented Kimchi

4.0
1 Ratings
Kim Chi is a traditional Korean side dish, naturally fermented with garlic, chill, chinese cabbage (aka wombok or napa cabbage) and various vegetables. It is full of probiotics and rich in vitamins.
Simple Fermented Kimchi Recipe | SideChef
Kim Chi is a traditional Korean side dish, naturally fermented with garlic, chill, chinese cabbage (aka wombok or napa cabbage) and various vegetables. It is full of probiotics and rich in vitamins.
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
https://www.Enlightenedfoodie.com
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Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
https://www.Enlightenedfoodie.com
45min
Total Time
$5.43
Cost Per Serving

Ingredients

Servings
2
US / METRIC
5 cups
Napa Cabbage
1
Carrot , grated
2
Scallions
to taste
Fresh Ginger , julienned
1/2 tsp
Cayenne Pepper
1 clove
Garlic , thinly sliced
4 cups
Water
3 Tbsp
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Nutrition Per Serving

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CALORIES
106
FAT
0.2 g
PROTEIN
8.9 g
CARBS
21.7 g

Cooking Instructions

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Step 1
Make the brine by dissolving natural Sea Salt (3 Tbsp) in the filtered Water (4 cups) .
Step 2
Wash, dry the Napa Cabbage (5 cups) , then slice into 1 inch pieces.
Step 3
Place the cabbage in a large mixing bowl and pour over the brine using a ceramic plate. Weigh the cabbage down under the brine for 30 minutes.
Step 4
In the meantime, wash your jar in hot water and vinegar and allow it to air dry on a clean tea towel.
Step 5
Peel and grate the Carrot (1) , finely slice the Scallions (2) , peel, and julienne the Fresh Ginger (to taste) . Thinly slice the Garlic (1 clove) .
Step 6
After the cabbage has soaked in the brine, pour the brine into a jar and reserve for later. Add the carrots and ginger add the spring onions and Cayenne Pepper (1/2 tsp) and mix well.
Step 7
Massage and bruise the cabbage mixture with your hands for approximately five minutes to release the juices.
Step 8
Place the kim chi mixture into the glass jar, packing down really well with your fist. Add all of the juices from the mixing bowl. Pack the vegetables down hard again to ensure all the air bubbles are released.
Step 9
Roll up the 2 large outer leaves and place them on top to keep the veggies submerged under the brine. sit the jar out of direct sunlight for at least 3 days in warm climates and about 5-7 days in colder climates.
Step 10
Have a taste with clean utensils (no hands) to check if it's ready, it should be now sour and tangy, if not close the jar and leave for 2-3 more days. Enjoy!
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Nutrition Per Serving
Calories
106
% Daily Value*
Fat
0.2 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
21.7 g
8%
Fiber
9.6 g
34%
Sugars
1.9 g
--
Protein
8.9 g
18%
Sodium
8524.2 mg
371%
Vitamin D
--
--
Calcium
78.7 mg
6%
Iron
0.4 mg
2%
Potassium
163.5 mg
3%
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