Stop buying KIMCHI, make this instead (+ save money!)

Ingredients

• 1 kilogram Nappa Cabbage (core trimmed, quartered, then cut into ~1‑inch pieces)
• 25 grams Coarse Sea Salt (iodine‑free; can use fine sea salt or kosher salt)
• 0.5 onion Small Onion (half of a small onion, roughly 50 g)
• 5 cloves Garlic Cloves (peeled)
• 0.5 apple Sweet Red Apple (half of a sweet red apple, about 75 g)
• 1 inch piece Fresh Ginger (peeled and roughly chopped)
• 2 tablespoons Vegetable Broth (adds depth without animal products)
• 2 tablespoons Soy Sauce (regular or tamari for gluten‑free)
• 1 tablespoon Miso Paste (adds umami; use white or yellow miso)
• 2 tablespoons Gochugaru (Korean red pepper flakes; essential for authentic flavor)
• 1 carrot Carrot (julienned into matchstick‑like pieces)
• 2 stalks Green Onion (cut into 2‑inch pieces; lengthwise to reduce sharpness)

Instructions

1. Prepare the Cabbage

   Trim the base of the nappa cabbage, quarter it lengthwise, then tear the leaves apart and chop into roughly 1‑inch pieces. Place in a large bowl.

   Time: PT10M

2. Salt the Cabbage

   Sprinkle 25 g of iodine‑free coarse sea salt over the cabbage, then gently massage for about 2 minutes until the leaves start to soften and release moisture.

   Time: PT2M

3. Rest the Cabbage

   Let the salted cabbage sit at room temperature for 2 hours, tossing once or twice to ensure even salting.

   Time: PT2H

4. Make the Kimchi Paste

   In a food processor combine half a small onion, 5 garlic cloves, half a sweet red apple, a 1‑inch piece of ginger, 2 Tbsp vegetable broth, 2 Tbsp soy sauce, 1 Tbsp miso paste and 2 Tbsp gochugaru. Blend until smooth.

   Time: PT5M

5. Prep the Veggies

   Julienne the carrot into match‑stick pieces and cut the green onions into 2‑inch chunks, cutting lengthwise to mellow the flavor.

   Time: PT7M

6. Rinse and Drain Cabbage

   Transfer the rested cabbage to a colander, rinse under cold water to wash away excess salt, then squeeze handfuls gently to remove surplus liquid. Return to the large bowl.

   Time: PT5M

7. Combine All Ingredients

   Add the carrot, green onion and kimchi paste to the cabbage. Mix thoroughly (wear gloves if you have cuts).

   Time: PT5M

8. Pack into Jar

   Pack the mixture tightly into a clean jar, pressing down so the vegetables are submerged in their own juices. Leave about 1 inch of headspace at the top and seal the lid.

   Time: PT5M

9. Ferment at Room Temperature

   Place the jar on the counter away from direct sunlight. Let ferment for 24–48 hours, burping the jar once daily to release gas. Taste after 24 hours; if you prefer a tangier flavor, continue up to 48 hours.

   Time: PT48H

10. Store in Refrigerator

    After the desired fermentation, move the jar to the refrigerator to slow further fermentation. Kimchi will keep for several months.

    Time: PT0M

    Temperature: 4°C

Nutrition Facts

Calories

30

Protein

1 g

Carbohydrates

5 g

Fat

0 g

Fiber

2 g