Korean Kimchi

Korean Kimchi is a vibrant and tangy fermented dish that brings a delightful crunch and a burst of flavor to any meal. This dairy-free version maintains its authenticity while offering a healthful snack that's easy to prepare.

Ingredients

• Napa cabbage - 200 grams
• Coarse sea salt - 30 grams
• Water - 500 milliliters
• Korean red pepper flakes (gochugaru) - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Sugar - 1 teaspoon
• Fish sauce (optional) - 1 tablespoon
• Green onions - 2, chopped
• Carrot - 1 medium, julienned

Steps

1. In a large bowl, dissolve the coarse sea salt in 500 milliliters of water to create a brine solution.
2. Cut the Napa cabbage into quarters lengthwise and remove the core, then chop into bite-sized pieces.
3. Submerge the chopped cabbage in the brine, ensuring it's fully covered, and let it soak for about 2 hours to soften.
4. After 2 hours, drain the cabbage and rinse it under cold water to remove excess salt. Squeeze out any excess water.
5. In a separate bowl, combine the Korean red pepper flakes, minced garlic, grated ginger, sugar, and fish sauce (if using) to form a paste.
6. Add the drained cabbage, chopped green onions, and julienned carrot to the bowl with the spice paste, mixing thoroughly to ensure even coating.
7. Pack the kimchi mixture into a clean glass jar, pressing down to eliminate air pockets, and leave some space at the top for fermentation.
8. Seal the jar and leave it at room temperature for 1-2 days to ferment, then refrigerate. The kimchi will continue to develop flavor over time.

Nutrition

• Calories: 60
• Protein: 2 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.5 L

Health Benefits

• Supports digestive health due to probiotics from fermentation.
• Rich in vitamins A and C, promoting immune function.

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