Tame Kimchi
Discover the delicate balance of bold flavors and subtle heat with this "Tame Kimchi" recipe, a milder take on the traditional Korean side dish that's perfect for first-time kimchi makers or those seeking a less fiery kick. Featuring tender Napa cabbage, crunchy julienned carrots, and daikon radish, this kimchi is infused with a fragrant blend of garlic, ginger, and a touch of gochugaru (Korean red pepper flakes) for a gentler spice profile. The brining process ensures the perfect crunch, while a light dose of fish sauce and sugar adds depth and a hint of sweetness. Ferment this probiotic-rich superfood in just 1-2 days, and enjoy it as a versatile condiment, side dish, or even a star ingredient in soups and stir-fries. Easy to prepare and loaded with beneficial nutrients, "Tame Kimchi" is the perfect recipe to elevate your meal prep with a homemade twist!
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Recipe Information
Ingredients
- 2 heads Napa cabbage
- 16 cups Water
- 1 cup Salt
- 1 medium Carrot, julienned
- 1 medium Daikon radish, julienned
- 6 large Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 4 stalks Green onions, chopped
- 2 tablespoons Fish sauce
- 2 teaspoons Gochugaru (Korean red pepper flakes)
- 2 teaspoons Sugar
Instructions
Cut the Napa cabbage lengthwise into quarters and remove the core.
Chop the cabbage into 2-inch pieces and place in a large bowl.
In a separate bowl, dissolve the salt in the water to create a brine.
Pour the brine over the cabbage and press it down to ensure it is submerged. Let it soak for 2 hours, flipping the cabbage midway.
After 2 hours, rinse the cabbage thoroughly under cold water at least 3 times to remove excess salt. Let it drain in a colander.
In a large mixing bowl, combine the julienned carrot, julienned daikon radish, minced garlic, grated ginger, chopped green onions, fish sauce, gochugaru, and sugar. Mix well to form the seasoning paste.
Add the drained cabbage to the bowl with the seasoning paste. Using food-safe gloves, massage the paste into the cabbage until every piece is evenly coated.
Pack the kimchi into clean, airtight jars, pressing it down to remove air pockets and leaving about 1 inch of space at the top.
Seal the jars and let them ferment at room temperature for 1-2 days, depending on the temperature in your home and the desired level of fermentation.
Once fermented to your liking, transfer the jars to the refrigerator to slow fermentation. The kimchi tastes best after a week and can be stored for up to a month.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 116156 mg | 5050% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 39.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1702 mg | 131% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 5158 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
