I developed this recipe after I moved back home to Malaysia, where the nearest Korean grocery store is a 40-minute drive away from my house. Nearby restaurants are no good, either; their kimchi is missing that characteristic funk. So I made a version that used ingredients I could easily find at my local grocery store, and at most American grocery stores, as well. Is it authentic? Not exactly, but it stopped me from buying the store-bought stuff. The process still takes about 3 hours to make, and you have to wait 5 days (or longer) before you dig in, but make a bit batch like this and you'll see it's worth the effort.
And while you’re at it, since this is clearly unconventional, probably heretical, why not break a few more kimchi conventions along the way? Have it on toast with peanut butter—you won't regret it.
See original recipe: https://food52.com/recipes/75...
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 98 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6719.5mg | 232 % | |
Potassium 349.8mg | 9 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 21.2g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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