kind if kimchi chef marshall o'brien
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Nutrition Facts
Chef Marshall’s Kimchi
Amount per Serving
Calories
22
% Daily Value*
Fat
 
0.2
g
0
%
Saturated Fat
 
0.03
g
0
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.02
g
Sodium
 
349
mg
15
%
Potassium
 
209
mg
6
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
1526
IU
31
%
Vitamin C
 
19
mg
23
%
Calcium
 
52
mg
5
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Chef Marshall’s Kimchi

Servings: 16

Ingredients

  • 1 large head Napa cabbage 12-16 cups, chopped
  • 1-2 jalapeno peppers seeded for less heat, thinly sliced rounds
  • 1 cup Daikon radish grated
  • 1 cup carrots grated
  • 2-4 tablespoons garlic minced
  • 2-3 tablespoons ginger minced or grated
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
  • 4 tablespoons tamari or soy sauce
  • 2 tablespoons fish sauce

Instructions

  • Combine vegetables with garlic and ginger. Pack into 6-quart glass jar (or several smaller ones).
  • Combine salt, sugar, lime juice, tamari or soy and fish sauce.
  • Pour liquid into the jar(s).
  • Cover mouth of jar with paper toweling and secure with rubber bands. This allows the kimchi to breathe and keeps it free from debris.
  • Leave jar on the counter or in the cupboard at room temperature. Stir vegetables every day for 5-7 days. Mixture will effervesce (form small bubbles) and cabbage volume will shrink by almost two-thirds. More cabbage can be added as contents shrink, if desired.
  • If mold/fuzz develops, skim it off the top. Do not drain.
  • As kimchi ages, the cabbage will absorb more flavor and the vegetables will become more tender.
  • When the kimchi has fermented to your taste, cover and store in the refrigerator, which will stop the fermentation. Kimchi will keep in the refrigerator for months.

Notes

Eat alone or as a condiment with eggs, rice, fish, chicken, burgers, hot dogs, etc.