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Homemade kimchi

Level
very easy
Prep Time
30 mins
Serves
2 L

Ingredients

250
salt
ml
2
water
L
1
cabbage
2
carrot(s)
10
radish(es)
3
garlic
clove(s)
45
ginger
ml
15
chili powder
ml
5
hot pepper
ml
* Use the mandolin according to the manufacturer's safety recommendation

Directions

Step 1
Combine salt and water in a large bowl and add cabbage, making sure to submerge completely in brine. Let marinate overnight.
Step 2
Discard brine, and rinse and drain cabbage.
Step 3
In a large bowl, combine cabbage with remaining ingredients.
Step 4
Transfer mixture to sterilized jars. Place lids without tightening them completely.
Step 5
Let kimchi ferment at room temperature, away from sunlight, for 2 to 3 days. Kimchi is ready when little bubbles start to appear, and it smells and tastes a little tart.
Step 6
Tighten lids completely and store in fridge.
Appetizers and side dishes Easy to do Egg-free Gluten-free Lactose-free Légumes No-cook Nut-free Peanut-free Vegan Vegetarian

Nutritional facts

Calories:
10
Carbs:
2 g
Fibre:
1 g
Sugar:
1 g
Sodium:
115 mg

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