Recipe courtesy of Pijiu Belly
Red Miso Kimchi
- Level: Intermediate
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 36
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 317
- Total: 8 days 30 min (includes fermentation time)
- Active: 30 min
Ingredients
2 heads napa cabbage
1/2 cup kosher salt
1 cup shredded carrots
1 cup shredded daikon
1/2 cup chile garlic sauce
1/2 cup coarse ground gochugaru (Korean red pepper)
1/2 cup red miso paste
2 tablespoons minced garlic
2 tablespoons minced ginger
Directions
Special equipment:
an 8- to 9-quart clay pot- Cut napa cabbage into 2-inch pieces, then wash the pieces in a colander and transfer to a large bowl. Cover the napa cabbage with salt. Cover and refrigerate for 24 hours.
- Squeeze out the extra water from the cabbage. Add the carrots, daikon, chile garlic sauce, gochugaru, miso, garlic and ginger to the cabbage and mix evenly. Put the mixture in an 8- to 9-quart clay pot and allow it to ferment at room temperature for 7 days before serving!