Grandma's Simple Kimchi
My Grandma's simple kimchi is mild & easy, yet full of flavor & nutritiously fermented vegetables. All you need to make it is cabbage, cucumbers and salt!
Ingredients
- 1 medium head of cabbage (napa cabbage is traditional, but savoy or green cabbage work as well)
- 4 cups cucumber, sliced in half lengthwise and sliced again into half-moon pieces (you can use any type of cucumber including Korean cucumbers, Persian cucumbers, Kirby cucumbers, or English cucumbers)
- 2 Tablespoons fine sea salt (or use non-iodized table salt)
Instructions
- Chop the cabbage into large bite-sized pieces. Mix it with the sliced cucumber in a large bowl. Sprinkle the salt on top and stir so the salt evenly coats the vegetables. Cover with a clean kitchen towel and let it rest for 30 minutes.
- Stir the vegetables again, then cover and let it rest another 30 minutes.Continue stirring and resting at 30 minute intervals until a total of 3 to 4 hours have surpassed. Water will pool at the bottom of the bowl, having been drawn out of the vegetables by the salt.
- Thoroughly rinse the cabbage and cucumber in a large colander or strainer with water, until the vegetables taste slightly salty, but not overly salted. Rinsing with water is just to remove the excess salt, since a lot of the salt will have diffused into the vegetables.
- Pack the vegetables into clean glass jars and secure the lids on the jars. Enjoy right away, or transfer to the fridge for up to a few weeks.
Notes
- Store leftover kimchi in an airtight container in the fridge for up to several weeks.
- This kimchi is not spicy, and can be enjoyed with everything from rice and pasta to eggs and salad.
Nutrition
Serving: 1 servingCalories: 10kcalCarbohydrates: 2gProtein: 0.5gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 471mgPotassium: 76mgFiber: 1gSugar: 1gVitamin A: 42IUVitamin C: 12mgCalcium: 15mgIron: 0.2mg
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