Winter Kimchi

Name: Winter Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 small napa cabbage; 3 liters brine solution; 3 tablespoons chilly paste / korean gochujang paste; 0.25 bowl rice; 150 grams radish; 40 grams spring onions; 15 grams chilly flakes; 10 grams sugar; 1 garlic bulb; 2 tablespoons fermented baby shrimps/ cincalok; 0.125 cup fish sauce

Ingredients

napa cabbage1 small
brine solution3 liters
chilly paste / korean gochujang paste3 tablespoons
bowl rice0.25
radish150 grams
spring onions40 grams
chilly flakes15 grams
sugar10 grams
garlic bulb1
fermented baby shrimps/ cincalok2 tablespoons
fish sauce0.125 cup

Nutrition Facts

Calories365kcal

Protein23g

Carbs73g

Fat3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instructions

Soak the quartered cabbage in the brine solution for 4 hours, weighing the cabbage down with a heavy plate.

Remove and drain.

Place garlic cloves, rice, fermented shrimp, fish sauce, sugar, chilly paste and chilly flakes in a food processor and zap to a smooth paste.

Stir in spring onions.

Stuff the cabbage with the paste, making sure to stuff in between the individual leaves and coating every inch of it.

Place kimchi into an airtight container and leave at room temperature for a day before leaving it to ferment further in the fridge for at least another week before consuming.

I left mine for about 3 weeks.

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