Directions:
- Mix all ingredients in a large bowl.
- Massage the mixture with your hands, grabbing handfuls, and squeezing repeatedly until the vegetables are wilted and excess water is squeezed out.
- Spoon kimchi mixture tightly into a quart-size jar with a wide mouth. Pack tightly, pressing hard until the brine rises- vegetables must be submerged in brine to avoid mold forming.
- Loosley cover jar with lid.
- Allow kimchi to ferment at room temperature for about a week, pressing down the mixture each day to make sure vegetables remain submerged in the brine. The longer it ferments, the more sour it becomes.
- When kimchi has fermented to your taste, store in the rfrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 14.27 Kcal (60 kJ) | ||
| Calories from fat | 0.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 589.88mg | 25% | |
| Potassium | 82.43mg | 2% | |
| Total Carbs | 3.28g | 1% | |
| Sugars | 1.3g | 5% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 0.46g | 1% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 45.54 Kcal (191 kJ) | ||
| Calories from fat | 0.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 1882.52mg | 25% | |
| Potassium | 263.07mg | 2% | |
| Total Carbs | 10.47g | 1% | |
| Sugars | 4.13g | 5% | |
| Dietary Fiber | 2.23g | 3% | |
| Protein | 1.48g | 1% | |
| Vitamin C | 40.2mg | 21% | |
| Vitamin A | 0.3mg | 3% | |
| Iron | 0.4mg | 1% | |
| Calcium | 31.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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