Napa Cabbage Kimchi

Napa Cabbage Kimchi is a vibrant and tangy Korean dish that serves as a delightful vegan breakfast. Loaded with flavor and probiotics, it's perfect for starting your day on a healthy note.

Ingredients

• Napa cabbage - 500 grams
• Salt - 30 grams
• Carrot - 50 grams, julienned
• Green onions - 2, chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch, grated
• Korean red pepper flakes (gochugaru) - 2 tablespoons
• Soy sauce - 2 tablespoons
• Sugar - 1 teaspoon
• Water - 1 liter

Steps

1. Chop the Napa cabbage into quarters and then into bite-sized pieces. Place them in a large bowl.
2. Sprinkle the salt over the cabbage and massage it for a few minutes until it begins to soften. Let it sit for 15-20 minutes.
3. While the cabbage is resting, prepare the kimchi paste by mixing garlic, ginger, gochugaru, soy sauce, and sugar in a bowl.
4. After the cabbage has softened, rinse it under cold water to remove excess salt and drain well.
5. Add the julienned carrot and chopped green onions to the cabbage, then pour the kimchi paste over the mixture.
6. Using your hands (wear gloves if desired), mix everything together until the cabbage is evenly coated with the paste.
7. Pack the kimchi into a clean jar, pressing it down to remove air pockets, and leave some space at the top.
8. Cover the jar with a lid and let it ferment at room temperature for 1-2 days, depending on your desired level of fermentation.
9. Once fermented, store the kimchi in the refrigerator for up to a month.

Nutrition

• Calories: 50
• Protein: 2 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.5 L

Health Benefits

• Promotes gut health due to fermentation.
• Low in calories and high in nutrients.

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