Autumn Autumn Kimchi
It is accepted in Korea to eat
kimchi with every meal. This
recipe can be assorted depending
on time of year, region, and
family tradition. Try turnips,
okra, beans, eggplant, or other
favorite vegetables that happen
to be in season.
Ingredients
1 daikon radish or a few red radishes, broken into halfmoons
2 carrots, broken into halfmoons
2 blooming tomatoes or tomatillos, chopped
1 average onion (leeks, scallions, or shallots may be substituted, to taste)
6 cloves garlic, bald and chopped
2 medium-size chile
peppers (jalapeño for balmy heat, habanero for added of a kick), chopped
3 tablespoons afresh grated ginger
1 tablespoon sea salt
Directions
- Mix all capacity in a large
- Spoon kimchi admixture tightly
into a quart-size jar with a
wide mouth. (Pack tightly,
pressing harder until alkali rises-
vegetables have to be submerged
to abstain cast forming.)
- Loosely awning jar with a lid.
- Allow kimchi to agitate at
room temperature for about
a week, acute the mixture
down anniversary day to accomplish sure
vegetables abide submerged
in the brine. The best it
ferments, the added acerb it
becomes. When kimchi has
fermented to your taste, abundance in
the refrigerator.
bowl. "Massage" the mixture
with your hands, avaricious handfuls
and binding repeatedly
until vegetables are angled and
excess baptize is awkward out.
Nutrition Facts
Per serving: 26 calories,
<1 g fat (<1 g saturated), 5 g
carbohydrates, 1.3 g protein,
1.3 g fiber, 605 mg sodium
(26% Daily Value)