Sauces & basics
Homemade kimchi
Napa cabbage fermented with chili, garlic and ginger: make it once, eat it with everything.
Ingredients
Ingredients
Spices & seasoning
Nutrition facts
39 kcal per serving
- Protein
- 1.9 g
- Carbohydrates
- 5.7 g
- of which sugars
- 4.1 g
- Fat
- 0.5 g
- Fiber
- 2.1 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Cut the cabbage, salt it and let it release water for 2 hours; rinse well.
- Blend the garlic, ginger, sugar, fish sauce and chili flakes into a paste.
- Mix with the cabbage, the radish cut into sticks and the scallions.
- Pack into a jar and let ferment for 2 days at room temperature, then refrigerate.
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Spanish
Dauphiné
Provençal
North African
Italian
American
Original Ecomely recipe.