(¼ cup per serving)
Total14 days, 2 hr + 30 min
1napa cabbage, cut into 1 inch (2 cm), bite-sized pieces
¼ cup (58 g)coarse sea salt (must be iodine free*)
½ cup (120 mL)cold water
¼ cup (60 g)gochugaru (Korean red pepper flakes/powder)
2 Tbsp (30 mL)
½ Tbsp (3 g)freshly grated ginger
2 tsp (10 mL)
4stalks green onion, sliced lengthwise, and cut into 1 inch (2 cm) strips
- To a large bowl, add the cabbage and sea salt. Massage the salted cabbage for a few minutes, as the salt helps to draw water out of the cabbage and softens it.
- Pour the water overtop the cabbage and let the cabbage rest on the counter for at least 2 hours, or up to 6 hours; you'll notice the cabbage will continue to shrink in volume in that time.
- In the meantime, to a food processor, add the garlic, gochugaru, soy sauce, shallot, ginger, and maple syrup. Blend until a smooth consistency is reached.
- After the cabbage has rested, run it under cold water to wash the salt off, and then squeeze out any excess water with your hands. Transfer the drained cabbage back to the large bowl.
- Add the blended chili mixture to the cabbage, along with the green onions, and give it a mix until everything is evenly coated.
- To a mason jar or airtight container, add the cabbage and press it down firmly with a spoon. We want the cabbage to be submerged below a thin layer of the brine/liquid. Any bits that poke up above the brine may lead to the development of mould. Try to not fill the jar to the top, as the kimchi needs some "breathing room" for the gas and bubbles that form as a result of fermentation. Close tightly with a lid.
- Leave the kimchi on the counter overnight, away from direct sunlight or any heat sources. The next day, open the lid which will allow some trapped gas to escape. Give it a taste test; the kimchi should taste mildly sour, and some bubbles should be visible in the jar. If you like more sour-tasting and tangy kimchi, leave it to sit on the counter for an additional 1 - 2 days. If you choose to let it sit longer, leave the lid open this time to allow the gasses to escape, but cover the lid with a cheesecloth to prevent anything from getting inside. I personally let it ferment on the counter for one day in the warmer summer months when fermentation takes place more quickly, and 2 days in the winter months when fermentation is slower.
- Then close the lid of the jar, and place the kimchi in the fridge for 1 - 2 weeks to continue to ferment and set. Every 3 - 4 days, open the lid to allow the trapped gasses to escape and push down the mixture to submerge it under the liquid when necessary. The longer you let it sit, the more complex and delicious the flavours as the kimchi continues to slowly ferment in the fridge. Enjoy!
- * The salt must be iodine-free, otherwise the salt may inhibit the fermentation process.
- Variations: add more veggies to the mix, such as daikon radish, or thinly sliced carrots.
- The kimchi can be stored in a mason jar or airtight container in the fridge for up to 3 months. Make sure to use clean utensils each time you remove some of the kimchi from the jar, to keep it lasting longer.
Nutrition per serving (¼ cup per serving)
Calories 34 kCal
|Total fat||0 g|
|Saturated fat||0 g|
|Trans fat||0 g|
|Total carbs||7 g|
|Dietary fiber||1 g|
|Total sugars||5 g|
|Added sugars||0 g|
|Vitamin A||15 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||15 mg|
|Vitamin D||0 μg|
|Vitamin E||0 mg|
|Vitamin K||27 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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