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Ingredientes
- 1 c. salt, plus 1 Tbsp. salt
- 1/2 gal water
- 2 x heads nappa cabbage
- 1 head garlic
- 2 piece ginger root (each 1" long)
- 1/4 c. fish sauce or possibly korean salted shrimp, (optional)
- 1 x daikon, peeled and grated
- 1 bn green onions, cut 1" lengths
- 1 bn mustard greens, cut 1" pcs
- 1/2 c. korean grnd chile
- 1 tsp sugar, (optional) sesame oil, (optional) sesame seeds, (optional)
Direcciones
- Cut cabbage in quarters or possibly 2-inch wedges, depending on size.
- Dissolve 1 c. salt in water.
- Soak cabbage in salt water 3 to 4 hrs.
- Separate cloves of garlic and peel.
- Combine garlic, ginger and fish sauce or possibly shrimp in food processor or possibly blender till finely chopped.
- In large bowl, combine daikon, green onions, mustard greens, garlic mix, chile, 1 Tbsp. salt and sugar.
- Toss gently but thoroughly.
- (If mixing with your hands, be sure to wear rubber gloves to avoid chile burn.)
- Remove cabbage from water and rinse thoroughly.
- Drain cabbage in colander, squeezing as much water from the leaves as possible.
- Take cabbage and stuff daikon mix between leaves, working from outside in, starting with largest leaf to smallest.
- Don't overstuff, but make sure daikon mix adequately fills leaves.
- When entire cabbage is stuffed, take another big leaf and wrap tightly around rest of cabbage.
- Divide cabbage among 4 (1-qt) jars, pressing down firmly to remove any air bubbles.
- Let sit 2 to 3 days before serving.
- Remove kimchi from jar and slice into 1-inch-length pcs.
- If serving before kimchi is fermented, sprinkle with little bit of sesame oil and sesame seeds.
- Chill after opening.
- Makes 4 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 635g | |
| Recipe makes 4 servings | |
| Calories 34 | |
| Calories from Fat 2 | 6% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29794mg | 1241% |
| Potassium 227mg | 6% |
| Total Carbs 6.72g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.82g | 2% |
| Protein 2.1g | 3% |
