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Refrigerator Kimchi
We made this delicious and popular condiment with sliced Napa cabbage, fresh ginger, garlic and shredded carrot. Enjoy as a topping on our Korean Pork Sliders.
Storage Time: Up to 7 days in the refrigerator.
Yield: Makes 4 cups
April 13, 2021
Refrigerator Kimchi
Ingredients
- 20 garlic cloves
- 1/2 cup golden brown sugar
- 1/4 cup bottled lime juice
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp Sriracha
- 1 tbsp grated fresh ginger
- 1 head Napa cabbage, thinly sliced
- 1/2 cup grated carrot
- 1/2 cup grated daikon radish, squeezed dry
- 1/2 cup green onion, thinly sliced
Directions
- Place garlic in a blender or food processor and pulse until finely chopped.
- Add sugar, lime juice, fish sauce, soya sauce, Sriracha and ginger. Blend to smooth. Set aside.
- Combine cabbage, carrot, daikon, and green onions in a non-reactive bowl. Stir in garlic mixture, cover and refrigerate for 24 hours.
Nutritional analysis per 2 tbsp serving:
22 calories, 0.1 g fat, 0.7 g protein, 5.1 g carbohydrate, 0.3 g fibre, 141 mg sodium
Tip: Cook’s Note: Kimchi may be refrigerated for up to a week. DO NOT attempt to heat-process kimchi for longer storage.