Kimchi
Ingredients
- 1 Lbs. Napa Cabbage
- 1 Cup Kosher Salt Coarse Ground
- 5 Cups Water
- 1 Bunch Scallions Large Chop
- 4 Cloves Garlic Finely Chopped
- 4 Tbsp. Ginger Finely Chopped
- 1 Tsp. Sugar
- 1 Cup Sirachia
- 1/2 Cup Sambal Oleck
Instructions
- Cut root end of cabbage. Separate the leaves.
- Put salt in a large ceramic bowl and add water. Stir to dissolve. Fit the cabbage into the bowl. If necessary, add water to cover completely. Place heavy plate on top of the cabbage and let sit at room temperature for12 hours.
- Drain the cabbage and rinse under running water. Squeeze dry. Cut leaves into bite-size pieces.
- In a separate bowl, combine all the other ingredients and mix well. Add the cabbage and mix.
- Pack into glass jars and press firmly to remove air bubbles. Cover jars tightly.
- Allow jars to sit in a dark area at room temperature for 2 to 3 days. After this fermentation process, kimchi should be kept in the refrigerator.
Nutrition
Calories: 16kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.02gSodium: 11329mgPotassium: 146mgFiber: 1gSugar: 1gVitamin A: 168IUVitamin C: 13mgCalcium: 50mgIron: 0.3mg
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