Banchan Kimchi

Banchan Kimchi is a vibrant and tangy Korean side dish made from fermented vegetables, perfect for adding a burst of flavor to any brunch spread. This dairy-free delight showcases the umami-rich taste of napa cabbage and spices, making it a staple in Korean cuisine.

Ingredients

• Napa cabbage - 200 grams
• Sea salt - 10 grams
• Water - 250 milliliters
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Sugar - 1 teaspoon
• Green onions - 2, chopped
• Carrot - 1 small, julienned
• Sesame seeds - 1 teaspoon

Steps

1. Chop the napa cabbage into quarters and then into bite-sized pieces. Place it in a large bowl and sprinkle with sea salt. Massage the salt into the cabbage for about 5 minutes until it starts to soften.
2. Cover the cabbage with water and let it soak for 1 hour, ensuring the pieces are submerged. After soaking, drain the cabbage and rinse it under cold water to remove excess salt.
3. In a separate bowl, combine the minced garlic, grated ginger, gochugaru, sugar, and a small amount of water to create a paste.
4. Add the drained cabbage, chopped green onions, and julienned carrot to the paste. Mix everything together thoroughly, ensuring the vegetables are well coated.
5. Transfer the kimchi mixture to a clean glass jar, pressing down firmly to eliminate air pockets. Leave about 1-2 cm of space at the top of the jar.
6. Seal the jar and let it ferment at room temperature for 24 hours before refrigerating. The kimchi can be enjoyed fresh or after a few days of fermentation for a deeper flavor.

Nutrition

• Calories: 50
• Protein: 1 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.25 L

Health Benefits

• Rich in probiotics which promote gut health.
• Low in calories, making it a great addition to a balanced diet.

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