Servings: 25 people
Calories: 20.44kcal
Ingredients
Cabbage
- 1 head Napa Cabbage 5 to 6 pounds
- 72 grams salt no iodine
Sweet rice porridge
- 2 cups water
- 2 Tablespoons Sweet Rice Flour
- 2 Tablespoons Raw Sugar
Instructions
Salt the cabbage
- Chop the cabbage into 1.5 to 2 inch pieces.
- Add 1/3 of salt and mix.
- Add 1/3 of salt and mix.
- Add the remainder of salt and mix.
- The cabbage needs to salt for two hours. Mix the cabbage every twenty to thirty minutes.
- Rise the cabbage in clean water and drain.
Make the sweet rice porridge
- To a pan add two cups of water and two tablespoons of sweet rice flour. Mix well.
- Turn on the burner and while stirring bring to a boil.
- After it comes to a boil and starts to thicken turn off the heat and add two Tablespoons raw sugar.
Make the seasoning
- To a large bowl add the chopped onion, green onion, carrot, dropwort, garlic, ginger and the Korean red pepper.
- Then add the cooled sweet rice porridge and vegan fish sauce.
- Mix well.
Make the kimchi.
- In a large bowl add the drained cabbage and seasoning.
- Put on gloves to protect your skin from the peppers.
- Mix well to ensure the seasoning mix coats the cabbage.
- Put your kimchi in the storage container and press down to remove air.
- Let sit at room temperature until the kimchi starts to ferment. Twelve to forty eight hours.
- Your kimchi is now ready to enjoy.
Notes
The sodium value is off due to the software using regular fish sauce. Soon I can import data from another recipe. At that time I will update.
Nutrition
Calories: 20.44kcal | Carbohydrates: 4.25g | Protein: 1.04g | Fat: 0.11g | Saturated Fat: 0.03g | Sodium: 1610.67mg | Potassium: 140.01mg | Fiber: 0.68g | Sugar: 1.92g | Vitamin A: 134.2IU | Vitamin C: 12.07mg | Calcium: 38.91mg | Iron: 0.25mg
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