Kimchi

This vegan kimchi is a delightful blend of spicy, tangy, and crunchy flavors, perfect as an appetizer or side dish. Created with fresh vegetables and aromatic spices, it's a healthy addition to any meal.

Ingredients

• Napa cabbage - 200 grams
• Carrot - 50 grams
• Daikon radish - 50 grams
• Green onion - 2 stalks
• Garlic - 3 cloves
• Ginger - 1 tablespoon (grated)
• Korean red pepper flakes (gochugaru) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Salt - 1 tablespoon
• Sugar - 1 teaspoon
• Water - 500 milliliters

Steps

1. Cut the Napa cabbage into quarters, remove the core, and chop the leaves into bite-sized pieces.
2. In a large bowl, dissolve 1 tablespoon of salt in 500 milliliters of water and soak the chopped cabbage for about 15-20 minutes until it softens, turning occasionally.
3. While the cabbage is soaking, julienne the carrot and daikon radish, and chop the green onions.
4. In a separate bowl, combine the minced garlic, grated ginger, Korean red pepper flakes, soy sauce, and sugar to create the kimchi paste.
5. After the cabbage has soaked, rinse it thoroughly under cold water to remove excess salt and drain well.
6. In a large mixing bowl, combine the drained cabbage, carrot, daikon, green onions, and the kimchi paste. Mix well using your hands (wear gloves to protect from the spice) until all the vegetables are well coated.
7. Pack the kimchi mixture tightly into a clean glass jar, leaving some space at the top for fermentation gas. Seal the jar and leave it at room temperature for about 1-2 days to ferment.
8. After fermentation, store the kimchi in the refrigerator. It can be enjoyed immediately but improves in flavor after a few days.

Nutrition

• Calories: 60
• Protein: 2 g
• Carbs: 14 g
• Fiber: 3 g
• Sugar: 2 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

• Rich in probiotics which aid in digestion.
• Low in calories and high in vitamins, making it a great addition to a healthy diet.

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