Kimchi
Easy to adjust volume and add other vegetables
Servings: 4 Servings
Calories: 68kcal
Equipment
- Fermentation Crock/Jar
Ingredients
- 2 C Napa Cabbage Shredded
- 2 T Pickling Salt
- ⅓ C Red Pepper Flakes
- ⅓ C Daikon Radish Optional
- ⅓ C Leeks Optional
Instructions
- Wash cabbage and cut into two-inch squares
- Cut any other ingredients to the desired size
- Soak cabbage squares in a salt brine for about 10 minutes (save 2T of salt back to add later)
- Drain cabbage, but save brine
- Add other ingredients, including the 2T of salt, and mix around
- Put into crock, add weights, then pour in the brine until the mix is covered by 2"
- Wait at least 3 days, and up to 7 days, then put in canning jars and refrigerate
Notes
You do not need a fermentation crock. I often do small batches in a 3/4 liter Weck jar. I only use the fermentation crock for larger batches.
Nutrition
Calories: 68kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 3818mg | Potassium: 510mg | Fiber: 8g | Sugar: 2g | Vitamin A: 6090IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 4mg