Kimchi

Name: Kimchi
Cuisine: Italian
Ingredients: 4 medium scallions, trimmed and cut into 1-inch pieces; Small carrot, cut into fine matchsticks; Small carrot, cut into fine matchsticks; Small daikon radish, cut into fine matchsticks (about 8 ounces); Small daikon radish, cut into fine matchsticks (about 8 ounces); 1 to 5 tablespoons Korean red pepper flakes - I use 3 (gochugaru); 1 teaspoon kelp granules; 3 tablespoons water; 1 teaspoon grated peeled fresh ginger; 1 tablespoon grated garlic; ¼ cup iodine-free sea salt or kosher salt; ¼ cup iodine-free sea salt or kosher salt; 2-pound head Chinese (Napa) cabbage

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

Seems like everyone is into fermentation and that’s a good thing! This easy recipe for kimchi takes some time, but little effort. And the results? YUMMMMM! Preparing the cabbage: Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.

Ingredients

2-pound head Chinese (Napa) cabbage
¼ cup iodine-free sea salt or kosher salt
1

Europe
Italy
Side dish
Gluten-free
Vegan
Mediterranean

Method

Place cut cabbage into a large mixing bowl and sprinkle with ¼ cup salt. Work with hands until it has reduced by about half. Cover with filtered water. Put a plate on top of the cabbage and weight it down with a jar of pennies or something heavy.

Let it sit for two hours.

After two hours, rinse three times under cold water. Place in a colander for 15 minutes. Meanwhile, make the