Traditional Cabbage Kimchi

May 06, 2014

Traditional Korean kimchi made with napa cabbage. This fermented side dish is a staple in the Korean diet.

1 cup coarse sea salt plus 1 Tbs
2 large heads Napa Cabbage (or 3 smaller heads) cut into bite sized pieces
1 garlic bulb, peeled
1 (2 inch) piece of ginger, peeled
1/4 cup fish sauce
1 Asian radish, peeled and grated
1 bunch of mustard greens, chopped
1 bunch of green onions, cut into 1 inch pieces
1/2 cup Korean chili powder

Sprinkle cabbage with 1 cup of sea salt, toss to coat, and let sit for 4 hours. In a food processor, combine garlic, ginger, and fish sauce. Pulse until it becomes a thick paste consistency. Rinse cabbage...
See the full directions on my site

Nutritions

Calories
80

Sodium
807mg
33% DV

Fat
2g
4% DV

Protein
3g
6% DV

Carbs
11g
3% DV

Fiber
1g
4% DV