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Easy Kimchi Recipe
This crunchy Korean-inspired side dish is spicy, sour and beneficial for your gut health.
https://www.bulletproof.com/recipes/easy-kimchi-recipe/
Ingredients
- 1 large napa cabbage (or Chinese cabbage)
- 1 carrot (grated)
- 3 scallions (thinly sliced)
- 1 inch fresh ginger (grated)
- 2 garlic cloves (crushed)
- 1 tsp cayenne pepper
- 1-2 tbsp chili flakes (or 20-50g of Korean chili powder, depending on your spice tolerance)
- 1-2 tbsp fish sauce
- 1 liter filtered water
- 3 tbsp sea salt
- 1 scoop Bulletproof Unflavored Collagen Peptides
- 1-liter glass jar with a rubber seal
Instructions
- Sterilize: Wash your hands well prior to touching the ingredients each time. Wash the chopping board, knife, bowl and glass jar in hot water and allow it to air dry.
- Rinse the vegetables and get rid of any dirt that may be on them.
- Make the brine by dissolving 3 tablespoons of salt in the filtered water.
- Cut the cabbage into large, bite-sized pieces and put aside two of the large outer leaves.
- Place the cabbage in a large bowl, pour over the brine and use a ceramic plate to keep the cabbage submerged for 1 hour. (Salting the cabbage makes it more tender while preserving its crunch. The salt also draws out some of the water by simple osmosis.)
- After the cabbage has soaked in the brine, pour it into a sieve or colander and quickly rinse the cabbage in filtered water (don’t thoroughly wash it).
- Add it back into the large bowl and add the carrots, ginger, garlic, fish sauce, scallions, chili flakes or Korean chili powder (to taste), cayenne pepper and mix well.
- Massage and bruise the cabbage mixture with your hands for approximately 5 minutes to help release the juices from the cabbage.
- Pour the kimchi mixture into the glass jar and pack it down well. Add all of the juices from the mixing bowl and leave a 2-inch gap from the top of the jar for any expansion.
- Roll up the two large outer leaves and place on top to keep the veggies submerged under the liquid. If you need a little more liquid, add a splash of filtered water and close the lid.
- Sit the jar out of direct sunlight for at least 3 days in warm climates and about 5-7 days in colder climates. The “finish point” depends on your taste. The longer you let the kimchi ferment, the sourer it will become. You can taste it each day when you check on it, and transfer it to the fridge when it tastes to your liking. Refrigeration will pause the fermentation process, where it will stay fresh for a minimum of three months.
Nutritional Information
- Calories: 15
- Fat: 1 g
- Protein: 1 g
- Fiber: 1 g
- Sugar: 1 g
- Carbohydrates: 3 g
- Net Carbs: 2 g
- Sodium: 1260 mg