• 1serving
  • 155minutes

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Nutrition Info . . .

VitaminsA, B2, B3, B9, C
MineralsNatrium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup fine sea salt

  2. 1 quart bottled spring water, warmed

  3. 1 pound Napa cabbage, cut into 2-inch pieces

  4. 1 carrot, sliced crosswise

  5. 1/8 inch thick

  6. 1/2 pound daikon, peeled and sliced crosswise

  7. 1/4 inch thick

  8. 4 medium garlic cloves, coarsely chopped

  9. 4 scallions, sliced

  10. 1/2 inch thick

  11. 3 tablespoons coarsely grated fresh ginger

  12. 3 fresh red chiles, thinly sliced

  13. 2 tablespoons Korean red chile powder ( Kochukaru ), optional

Instructions Jump to Ingredients ↑

  1. In a large glass bowl, dissolve the salt in the water. Add the cabbage, carrot and daikon. Cover with a plate. Set a sheet of plastic wrap on the plate and top with a heavy pot to keep the vegetables submerged. Let stand at room temperature until the vegetables are covered with 1 inch of liquid, 2 hours.

  2. Pour off the liquid and reserve it. Lightly rinse the vegetables in a colander, then drain. Transfer the vegetables to a clean large bowl. Add the garlic, scallions, ginger, red chiles and chile powder and toss well.

  3. Tightly pack the vegetables into a wide-mouthed 1-quart jar; add enough of the reserved liquid to cover. Using a chopstick, poke out any air bubbles. Press a small bowl on top of the vegetables to keep them submerged. Cover loosely. Let stand in a cool place for 5 days, adding more reserved liquid as needed to keep the vegetables covered.

  4. Discard any liquid and seal the jar. Refrigerate the kimchi for up to 1 month.


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