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Simple Kimchi
This is a recipe for my cheater kimchi. It may not be authentic, but it’s easy, inexpensive and tasty!
Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course:
Side Dish
Cuisine:
Asian
Servings:
16
servings
Calories:
17
kcal
Author:
Honor
Ingredients
1
head
napa cabbage
1/4
cup
of kosher salt
1/2
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:
17
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1795
mg
|
Potassium:
141
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
195
IU
|
Vitamin C:
16
mg
|
Calcium:
47
mg
|
Iron:
1
mg