Korean-Style Kimchi

Korean-Style Kimchi is a vibrant, fermented dish made from napa cabbage and a variety of spices, offering a delightful crunch and tangy flavor. This vegan version is perfect as a snack or side dish, bringing a taste of Korea to your table.

Ingredients

• Napa cabbage - 300 grams
• Coarse sea salt - 20 grams
• Water - 500 milliliters
• Carrot - 50 grams, julienned
• Daikon radish - 50 grams, julienned
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, grated
• Korean red pepper flakes (gochugaru) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped

Steps

1. Chop the napa cabbage into quarters and then into bite-sized pieces. Rinse thoroughly.
2. Dissolve the coarse sea salt in water and soak the cabbage pieces in the saltwater for 30 minutes, turning occasionally.
3. After soaking, drain the cabbage and rinse under cold water to remove excess salt. Squeeze out any excess water and place in a mixing bowl.
4. Add the julienned carrot, daikon radish, minced garlic, grated ginger, gochugaru, soy sauce, sugar, sesame oil, and chopped green onions to the cabbage.
5. Mix everything thoroughly with your hands, wearing gloves if desired, until the vegetables are well coated with the spice mixture.
6. Pack the kimchi into a clean, airtight container, pressing down to remove any air pockets.
7. Leave the container at room temperature for 1-2 days to ferment, then transfer to the refrigerator to slow down the fermentation process.

Nutrition

• Calories: 50
• Protein: 2 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Water: 0.3 L

Health Benefits

• Rich in probiotics which aid digestion.
• Low in calories while being high in fiber.

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