Kimchi
Monday 26. May 2025
Tags: Ferment Vegan
| Ingredient | Amount | kcal |
|---|---|---|
| 1-2 Nappa Cabbage | 2000g | 320 kcal |
| Salt | 200g | 0 kcal |
| Rice Flour | 25g | 91,5 kcal |
| Vegetable Stock Powder | 20g | 3 kcal |
| Water | 200g | 0 kcal |
| Garlic | 25g | 37,3 kcal |
| Ginger | 30g | 30 kcal |
| Red Pepper Flakes | 100g | 17 kcal |
| Carrot | 250 g | 102,5 kcal |
| Sprite | 200g | 66 kcal |
| Pear | 300g | 174 kcal |
| Scallion | 250g | 80 kcal |
| Onion | 75g | 30 kcal |
| Total | ~3000g | 855,3 (27,8) kcal |
Optional
- Daikon Radish
- Cucumber
Instructions
- Salt the cabbage to draw out moisture. Let it rest for about 2 hours, mixing occasionally.
- Prepare the paste: Bring water to a boil, add broth powder and rice flour, and stir until thickened. Let cool completely.
- Add flavorings to the cooled paste: mix in chili flakes, grated garlic, ginger, and Sprite.
- Combine the cabbage and other vegetables with the paste, mixing thoroughly.
- Pack into clean jars, leaving some headspace.
- Ferment: Leave jars slightly open at room temperature until the desired acidity and flavor are reached.