Recipes · Korean · Preserves, Jams, and Pickles
Kimchi (Fermented Napa Cabbage)
One serving has 111 kcal and 5 g protein, and at least a fifth of a woman's daily need of vitamin K (108%), vitamin C (80%), pyridoxine (58%), manganese (40%), folate (37%) and vitamin A (34%). Ready in 120 minutes.
- Preparation: 120 min
- Makes: 1 serving (278 g)
- Difficulty: Medium
- Diets: Pescatarian, Gluten-free, Dairy-free
- Contains: fish
Ingredients
- 150 g Napa cabbage, raw
- 2 g Salt
- 50 g Water
- 10 g Cayenne pepper
- 5 g Fish sauce
- 8 g Garlic, raw
- 3 g Ginger, fresh
- 4 g Sugar
- 30 g Daikon radish, raw
- 12 g Scallions, raw
- 4 g Rice flour
Method
- Makes about 2 servings once fermented; multiply for a bigger jar that keeps for weeks.
- Cut the napa cabbage into large pieces and rub with the salt, turning occasionally for 1-2 hours until the stems bend without snapping; rinse very well 2-3 times to wash away most of the salt, then drain thoroughly.
- Cook the rice flour with the water over low heat, stirring, until it turns into a thin, smooth paste, then let cool.
- Stir the gochugaru, fish sauce, garlic, ginger and sugar into the rice paste to make a thick, red seasoning.
- Cut the daikon into matchsticks and mix into the seasoning with the scallion, then massage the mixture into the drained cabbage by hand until every piece is coated.
- Pack tightly into a clean jar, pressing down so brine covers the cabbage; leave at room temperature for 1-2 days until it smells pleasantly tangy, then refrigerate, where it keeps improving for weeks.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 111 kcal | 5% |
| Carbohydrates | 23.2 g | |
| Water | 243 mL | |
| Fiber | 5.6 g | 19% |
| Protein | 4.5 g | 9% |
| Tryptophan | 0.03 g | |
| Threonine | 0.1 g | |
| Isoleucine | 0.15 g | |
| Leucine | 0.17 g | |
| Lysine | 0.16 g | |
| Methionine | 0.03 g | |
| Cystine | 0.03 g | |
| Phenylalanine | 0.09 g | |
| Tyrosine | 0.06 g | |
| Valine | 0.14 g | |
| Histidine | 0.05 g | |
| Fat | 2.2 g | |
| Monounsaturated | 0.34 g | |
| Polyunsaturated | 1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.84 g | |
| Saturated | 0.43 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 167 mg | 17% |
| Copper | 0.18 mg | 20% |
| Iron | 1.8 mg | 10% |
| Magnesium | 55.9 mg | 18% |
| Manganese | 0.72 mg | 40% |
| Phosphorus | 102 mg | 15% |
| Potassium | 722 mg | 15% |
| Selenium | 4.3 µg | 8% |
| Sodium | 1,196 mg | |
| Zinc | 0.84 mg | 11% |
| Thiamin (vitamin B1) | 0.13 mg | 12% |
| Riboflavin (vitamin B2) | 0.2 mg | 18% |
| Niacin (vitamin B3) | 1.9 mg | 13% |
| Pantothenic acid (vitamin B5) | 0.3 mg | 6% |
| Pyridoxine (vitamin B6) | 0.75 mg | 58% |
| Folate (vitamin B9) | 148 µg | 37% |
| Cobalamin (vitamin B12) | 0.02 µg | 1% |
| Choline | 23 mg | 5% |
| Vitamin A | 238 µg | 34% |
| Vitamin C | 59.7 mg | 80% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 3.3 mg | 22% |
| Vitamin K | 97.5 µg | 108% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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