Homemade Kimchi

Macros per 1/2 cup serving:
• 45 Calories
• 3g of Fat
• 1g of Protein
• 5g of Net Carbs

CourseSide Dish

CuisineAsian, Korean

Servings6 servings

Prep Time1.5 hours

Passive Time2-5 days

Ingredients

1pound

napa cabbage

3tbsp

pink salt

1-2cups

water

1/2cup

daikon radish(julienned)

1

carrot(julienned)

3stalks

green onion

Paste

1-3tbsp

chili flakes

1tbsp

fish sauce

1tbsp

sesame oil

2cloves

garlic(grated)

1/2inch cube

ginger(grated)

1tbsp

sugar

Instructions

Start by cutting your napa cabbage into fourths width-wise to create more bite-sized chunks. The cabbage will shrink so don't make these too small. Leave the tough cores out and discard or save for a later broth.

In a deep bowl, combine cut cabbage and salt and massage with your hands (gloves highly recommended!) for about 10 minutes. You should see the cabbage beginning to shrink and wilt. Then cover the cabbage with water and let it sit for about an hour. Place a plate with something heavy on top to keep it submerged.

To make the chili paste, combine all the paste ingredients and mix well to combine. Add 1 tablespoon of chili flakes or 3 if you like it extra spicy! You can leave out the sugar, but it really helps speed the fermentation process along as the bacteria feeds on the sugar.

When the cabbage is done soaking, rinse it under cold water for about 5 minutes making sure to rinse all the leaves. Then add the carrots, radish and green onion plus the chili paste and rub into the cabbage leaves very well. Keep your gloves on because this will burn and discolor your hands!

Clean a jar very well with very hot water, including the lid. Dry and prepare to fill. Pack the kimchi into a jar as tight as you can. Make sure to push the contents down until you see water bubbling to the top of the jar.

Let it ferment at room temperature for 2-5 days. Occasionally, you may reach into the jar with a clean spoon and push the contents down if they're looking too dry on top. After opening it up and eating it, refrigerate the leftovers. Enjoy!

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