Kimchi

Prep Time: 7 minutes
Total Time: 7 minutes
Servings: 8 servings

Ingredients

  • 1 whole napa cabbage (chopped)
  • 1/2 cup sea salt
  • 1 cup radishes (chopped)
  • 1 cup carrot (sliced)
  • 1/4 cup ginger (peeled and grated)
  • 3 cloves garlic (minced)
  • 1/2 tablespoon pure cane sugar

Instructions

  • Combine the cabbage and salt in a large bowl and massage until the cabbage is thoroughly coated and releasing juices.
  • Cover with cold water (you may need to use a small plate or glass to hold the cabbage under the water). Cover with a lid or plastic wrap and let sit at room temperature for 1 day.
  • Drain the cabbage and rinse with fresh water. Let drip-dry in a colander until just damp, about an hour.
  • Combine the cabbage and remaining ingredients and toss to mix evenly. Transfer to a clean, glass jar with airtight lid. Pack tightly before sealing.
  • Store in a cool, dark place for 1 day and then refrigerate for 2-7 days before serving.

Nutrition Facts

Calories: 48kcal Carbohydrates: 9g Protein: 2g Fat: 0.4g Saturated Fat: 0.03g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.02g Sodium: 5779mg Potassium: 256mg Fiber: 3g Sugar: 3g Vitamin A: 119% Vitamin C: 45% Calcium: 7% Iron: 2%