Nutrition Facts
Kind of Kimchi
Amount per Serving
Calories
33
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
685
mg
30
%
Potassium
280
mg
8
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
2035
IU
41
%
Vitamin C
26
mg
32
%
Calcium
72
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Kind of Kimchi
Servings: 12 servings
Ingredients
- 1 large head (12-16 cups) Napa cabbage chopped
- 1-2 jalapeno peppers thinly sliced rounds
- 1 cup Daikon radish, grated grated
- 1 cup carrots grated
- 4 tbsp garlic minced
- 3 tbsp ginger minced or grated
- 1/2 tsp salt kosher or sea
- 1 tbsp sugar
- 2 tbsp lime juice
- 4 tbsp tamari sauce or soy
- 2 tbsp fish sauce
Instructions
- Combine vegetables with garlic and ginger.
- Pack into large glass jar.Combine salt, sugar, lime juice, tamari or soy and fish sauce.
- Pour into jar of vegetables.Cover jar with paper toweling and rubber band, which allows it to breathe and keeps out debris.
- Leave jar on the counter or in the cupboard (at room temperature) and mix it daily.
- If mold/fuzz develops, skim off the top.Leave it out for 5-7 days; the longer it sits, the more it will ferment.
- Put it in the refrigerator to slow fermentation.
