Kraut-Chi (Non Traditional Kimchi)
Perfect as a condiment on rice bowls, eggs, sandwiches, or straight from the jar.
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Servings: 16 servings
Ingredients
- 2 1/2 lb green cabbage
- 1 heaping Tbsp pickling salt
- 1/2 cup gochugaru powder (or 1/4 cup/60 mL paprika + 1/4 cup/60 mL chili powder)
- 1 tsp fresh garlic, minced
- 2 tsp fresh ginger, minced
- 3 green onion stalks, thinly sliced
- 1 carrot, shredded or cut into matchsticks
Instructions
Prepare the Cabbage
- Gently wash cabbage and remove outer leaves.
- Cut in half lenghtwise.
- Cut a V-shape around the core and remove.
- Cut halves again, lay flat, and thinly slice or shred.
Combine Ingredients
- Place cabbage, carrot, green onion, garlic, ginger and gochugaru into a large bowl.
- Sprinkle salt evenly over the vegetables. *Use less gochugaru for a milder kraut-chi.
Massage & Pound
- Toss mixture with your hands to distribute salt (wear gloves - chili can irritate skin).
- Alternate squeezing and pounding until, vegetables reduce by about half and brine forms in the bowl.
Pack the Jar
- Pack vegetables and brine tightly into a clean quart jar.
- Press firmly so brine rises above the vegetables.
- Add a fermentation weight or cabbage core to keep everything submerged.
- Leave at least 1 inch headspace.
Ferment
- Cover with fermentation lid or loosely fitted lid.
- Place in a cool to warm, dark location
- Check daily for the first few days, then every other day.
- Remove any vegetables floating above the brine.
Taste & Store
- Begin tasting after 4 days.
- Continue fermenting up to 10 days for more sourness.
- Once desired flavour is reached, refrigerate.Yield: 1 quart jarPrep Time: 15-25 minutesFermented Time: 4-10 days
Nutrition Facts
Kraut-Chi (Non Traditional Kimchi)
Serving Size
1 serving
Amount per Serving
Calories
43
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Sodium
144
mg
6
%
Potassium
293
mg
8
%
Carbohydrates
9
g
3
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.