Simple Kimchi

This is a recipe for my cheater kimchi. It may not be authentic, but it's easy, inexpensive and tasty!

A tablespoon of chili sauce will give the kimchi a kick, but add the second tablespoon if you like it extra spicy.

Simple Kimchi

Honor

This is a recipe for my cheater kimchi. It may not be authentic, but it’s easy, inexpensive and tasty!

5 from 1 vote

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Prep Time 10 mins

Cook Time 2 hrs

Total Time 2 hrs 10 mins

Course Side Dish

Cuisine Asian

Servings 16 servings

Calories 17 kcal

METHOD Fermenting

DIET Vegan

Ingredients

  

1x2x3x

• ▢ 1 head napa cabbage
• ▢ ¼ cup of kosher salt
• ▢ ½ cup of rice wine vinegar
• ▢ 2 Tablespoons of sugar
• ▢ 1-2 Tablespoons of sriracha hot chili sauce
• ▢ 2 cloves garlic, minced
• ▢ 2 green onions, chopped

Instructions

 

• Chop napa cabbage into bite-size pieces. (Or a bit larger/smaller, whatever you prefer.)
• In a large colander, toss with kosher salt. Set colander in sink and allow cabbage to drain and tenderize for two hours.
• After two hours, rinse and dry cabbage well, squeezing out any excess water.
• In a large bowl, whisk together rice wine vinegar, sugar, chili sauce, and garlic. Add chopped green onions. Add cabbage and mix well.
• Store in the fridge (I used two quart jars.) Kimchi can be eaten immediately but will be even better after a few hours in the fridge.

Notes

A tablespoon of chili sauce will give the kimchi a kick, but add the second tablespoon if you like it extra spicy.

Nutrition

Calories: 17kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1795mgPotassium: 141mgFiber: 1gSugar: 2gVitamin A: 195IUVitamin C: 16mgCalcium: 47mgIron: 1mg

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