Korean·vegan·medium

Kimchi

Name: Kimchi
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 6.0 pounds napa cabbage; 3.0 tablespoons salt; 2.0 cups scallions; 3.0 garlic cloves; 1.0 tablespoon ginger root; 4.0 tablespoons ground chili pepper; 2.0 tablespoons sugar

Alright, folks, let's dive into the wonderful world of kimchi! This tangy and spicy fermented delight will take your taste buds on a flavorful journey. Ingredients: - 1 napa cabbage - 1/4 cup salt - 6 scallions - 6 garlic cloves - 1 2-inch piece of ginger root - 2 tablespoons ground chili pepper - 1 tablespoon sugar Instructions: 1. Cut the cabbage into bite-sized pieces and sprinkle with salt. Let it sit for 2 hours. 2. Rinse the cabbage and squeeze out excess water. 3. Blend scallions, garlic, ginger, chili pepper, and sugar into a paste. 4. Mix the paste with the cabbage, making sure it's well coated. 5. Pack the mixture into a jar and let it ferment for 2-3 days at room temperature. Personal anecdote: One time, I accidentally left my kimchi out to ferment for a week instead of a few days. Let's just say it had a bit more kick than usual! Pro tip: For extra flavor, try adding a splash of fish sauce to your kimchi paste. It's a game-changer! So there you have it, folks! Get ready to spice up your meals with this homemade vegan kimchi. Enjoy!

20 min(prep 20 + cook 0)

6 servings

30 kcal

4.6

Ingredients

napa cabbage6.0 pounds
salt3.0 tablespoons
scallions2.0 cups
garlic cloves3.0
ginger root1.0 tablespoon
ground chili pepper4.0 tablespoons
sugar2.0 tablespoons

Nutrition

30 kcalper serving

Protein2g18%

Carbs6g55%

Fiber2g18%

Sugar1g9%

Directions

1
Cut the napa cabbage lengthwise into quarters and remove the core. Chop into bite-sized pieces.
2
Dissolve the salt in a large bowl of water. Submerge the cabbage pieces and soak for 2 hours, turning occasionally.
3
Rinse the cabbage thoroughly under cold water and drain well.
4
Slice the scallions into thin rounds. Mince the garlic and grate the ginger.
5
In a bowl, combine the ground chili pepper, sugar, minced garlic, and grated ginger to form a paste.
6
Add the drained cabbage and scallions to the paste. Mix thoroughly until all pieces are coated.
7
Pack the kimchi tightly into a clean jar, pressing down to remove air pockets. Leave some headspace.
8
Let the jar sit at room temperature for 1-2 days to ferment, then refrigerate. Enjoy after 24 hours.

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