Korean-style Kimchi

This vegan Korean-style kimchi offers a delightful blend of tangy, spicy, and umami flavors that awaken your taste buds. Perfect as a side dish or a snack, it's an easy way to add probiotics to your diet.

Ingredients

• Napa cabbage - 300 grams
• Sea salt - 15 grams
• Water - 500 ml
• Carrot - 50 grams, julienned
• Daikon radish - 50 grams, julienned
• Green onions - 50 grams, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Korean red pepper flakes (gochugaru) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon

Steps

1. Cut the napa cabbage into quarters and remove the core, then chop it into bite-sized pieces.
2. In a large bowl, dissolve the sea salt in 500 ml of water. Add the chopped napa cabbage and let it soak for 30 minutes, turning occasionally.
3. After 30 minutes, rinse the cabbage thoroughly under cold water to remove excess salt and drain well.
4. In a separate bowl, combine the carrot, daikon radish, green onions, garlic, ginger, gochugaru, soy sauce, rice vinegar, and sesame oil to make the kimchi paste.
5. Add the drained cabbage to the kimchi paste and mix thoroughly using your hands (wear gloves if desired) to ensure all the vegetables are coated.
6. Pack the mixture tightly into a clean glass jar, leaving about 2.5 cm of headspace at the top. Seal the jar.
7. Let the kimchi ferment at room temperature for 24-48 hours, then transfer it to the refrigerator. It can be enjoyed immediately but will develop deeper flavors over time.

Nutrition

• Calories: 35
• Protein: 1 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Water: 0.4 L

Health Benefits

• Rich in probiotics, which support gut health.
• Low in calories and high in fiber, aiding in digestion and weight management.

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