Homemade kimchi

Method

1. 1

   Dissolve 30 g of salt in 2 liters of cold water in a jug.

2. 2

   Pour the cabbage into a container of at least 2.5 liters made of inert material (glass, porcelain, earthenware, etc.). Pour salted water so that the cabbage is submerged. Cover with a plate and leave at room temperature to allow the cabbage to start fermenting (this takes about 12 hours, bubbles will appear in the liquid and the cabbage will turn slightly sour).

3. 3

   Drain the cabbage and keep the pickle. In a bowl, mix the cabbage with the spring onion, ginger, garlic, chili seasoning, sugar and the remaining salt.

4. 4

   Transfer to a sterilized 2 liter jar and cover with the reserved varnish to keep the cabbage submerged.

5. 5

   Pour some of the remaining marinade into a plastic bag, close it tightly and place it on top of the cabbage so that it remains submerged in the varnish.

6. 6

   Place in a room where the temperature does not exceed 20°C to ferment (leaven) to your liking. It will probably take 4-6 days.

7. 7

   Remove the bag, close the jar and store in the refrigerator. It lasts even 3 months.

Nutrition

calories

150 calories

fatContent

1 grams fat

fiberContent

7 grams fiber

sugarContent

10 grams sugar

sodiumContent

10 milligram of sodium

proteinContent

5 grams protein

carbohydrateContent

35 grams carbohydrates

saturatedFatContent

0.2 grams saturated fat

Indicative values from the source, for the original recipe.

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