Equipment
- Bowl
- Chopping board
- 302
Ingredients
Vegetables
- 1½ lb green cabbage ( 7 ½cup of chopped cabbage)
- 1 apple
- 1 tbsp ginger
- 4 garlic
- 1 onion Medium size
Seasoning
- 3 tbsp red chili pepper flakes
- 1 tbsp salt for brining
Water
- 4 tbsp water
Instructions
- Cut green cabbage into halves, and wash it well. Cut into medium size.1½ lb green cabbage
- Add one tablespoon of salt to the cabbage and let it sit for an hour and thirty minutes.1 tbsp salt for brining
- After one and a half hours, release excess water by squeezing and rinsing it with cold water.
- Add chopped apple, ginger, garlic, onion, and water to the mixer. Blend it until you see a fine paste.1 apple, 1 tbsp ginger, 4 garlic, 1 onion, 4 tbsp water
- Transfer the paste to the bowl.
- Add red chili pepper flakes and salt (as per taste) to the bowl. Combine everything well.3 tbsp red chili pepper flakes
- Then, add cabbage to the bowl one by one and mix everything well.
- Finally, transfer to the air-tight container and let it sit for a week in room temperature then refrigerate it.
Notes
1. If you prefer small pieces, chop cabbage into small pieces.
2. After blending for a few seconds, shake it for ten seconds to ensure an even blend. It will be challenging to blend in one go.
3. If you prefer a stronger, more sour flavor, you can allow the kimchi to ferment for longer. Remember that the longer it ferments, the sourer it becomes. Also, kimchi can be stored in the refrigerator for several months, even if it is still fermented!
4. You can add fish sauce if you prefer, but I choose not to, keeping it simple and vegetarian.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 250kcal | Carbohydrates: 55g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 4039mg | Potassium: 1372mg | Fiber: 22g | Sugar: 25g | Vitamin A: 9153IU | Vitamin C: 135mg | Calcium: 265mg | Iron: 7mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!