Prep Time:30 minsAdditional Time:4 daysTotal Time:4 days 30 minsServings:32Yield:8 cupsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:4 daysTotal Time:4 days 30 minsServings:32Yield:8 cups
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:4 days
Additional Time:
4 days
Total Time:4 days 30 mins
Total Time:
4 days 30 mins
Servings:32
Servings:
32
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundsnapa cabbage, cored and cut into 1-inch pieces¼cupkosher salt8 ounces daikon radish, cut into matchstick strips (2 cups)4scallions, trimmed and cut into 1-inch pieces2-4 tablespoons Korean-style red pepper flakes (gochugaru)2tablespoonsfish sauce¾ouncefresh ginger, cut into matchstick strips (1/4 cup)2clovesgarlic, quartered1teaspoonsugar
Cook Mode(Keep screen awake)
Ingredients
2poundsnapa cabbage, cored and cut into 1-inch pieces
¼cupkosher salt
8 ounces daikon radish, cut into matchstick strips (2 cups)
4scallions, trimmed and cut into 1-inch pieces
2-4 tablespoons Korean-style red pepper flakes (gochugaru)
2tablespoonsfish sauce
¾ouncefresh ginger, cut into matchstick strips (1/4 cup)
2clovesgarlic, quartered
1teaspoonsugar
DirectionsCombine cabbage and salt in a large bowl. Add enough water to cover the cabbage. Keep the cabbage submerged with a plate or a sealable bag filled with water. Cover the bowl and let stand at room temperature overnight or up to 24 hours. Drain the cabbage, saving the brine. Rinse and squeeze the cabbage dry. Return to the bowl and add daikon and scallions.Place red pepper flakes, fish sauce, ginger, garlic and sugar in a mini food processor. Process until almost smooth. Transfer to the large bowl with the cabbage. Using a disposable food-safe glove, massage the vegetables and the red pepper mixture together until well coated. Pack into a 2-quart glass jar. Add enough of the reserved brine to just cover the vegetables. Screw on the lid. Place the jar on a rimmed baking sheet and let stand in a cool place. Make sure that the vegetables are always covered with brine. Taste after 3 to 5 days. The kimchi is ready when it tastes good to you. Reseal the jar and store in the refrigerator.TipsTo make ahead: Refrigerate the finished kimchi for up to 3 weeks.Originally appeared: EatingWell.com, February 2018
Directions
Combine cabbage and salt in a large bowl. Add enough water to cover the cabbage. Keep the cabbage submerged with a plate or a sealable bag filled with water. Cover the bowl and let stand at room temperature overnight or up to 24 hours. Drain the cabbage, saving the brine. Rinse and squeeze the cabbage dry. Return to the bowl and add daikon and scallions.Place red pepper flakes, fish sauce, ginger, garlic and sugar in a mini food processor. Process until almost smooth. Transfer to the large bowl with the cabbage. Using a disposable food-safe glove, massage the vegetables and the red pepper mixture together until well coated. Pack into a 2-quart glass jar. Add enough of the reserved brine to just cover the vegetables. Screw on the lid. Place the jar on a rimmed baking sheet and let stand in a cool place. Make sure that the vegetables are always covered with brine. Taste after 3 to 5 days. The kimchi is ready when it tastes good to you. Reseal the jar and store in the refrigerator.TipsTo make ahead: Refrigerate the finished kimchi for up to 3 weeks.
Combine cabbage and salt in a large bowl. Add enough water to cover the cabbage. Keep the cabbage submerged with a plate or a sealable bag filled with water. Cover the bowl and let stand at room temperature overnight or up to 24 hours. Drain the cabbage, saving the brine. Rinse and squeeze the cabbage dry. Return to the bowl and add daikon and scallions.
Place red pepper flakes, fish sauce, ginger, garlic and sugar in a mini food processor. Process until almost smooth. Transfer to the large bowl with the cabbage. Using a disposable food-safe glove, massage the vegetables and the red pepper mixture together until well coated. Pack into a 2-quart glass jar. Add enough of the reserved brine to just cover the vegetables. Screw on the lid. Place the jar on a rimmed baking sheet and let stand in a cool place. Make sure that the vegetables are always covered with brine. Taste after 3 to 5 days. The kimchi is ready when it tastes good to you. Reseal the jar and store in the refrigerator.
Tips
To make ahead: Refrigerate the finished kimchi for up to 3 weeks.
Originally appeared: EatingWell.com, February 2018
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Nutrition Facts(per serving)9Calories0gFat2gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
