Kimchi, a staple of Korea, but can be enjoyed anywhere once you find a good recipe. And guess what? We have the best Kimchi Recipe so that you can make it for yourself. But don’t be too greedy. Share some of the good food with friends by either sharing the Kimchi you make or the recipe with them.
16oz (454g) cucumbers (about 2 medium), very thinly sliced
¼ cup sliced scallions
1 ½ tbsp fine sea salt
1 tbsp Swerve confectioners’-style sweetener
1 tbsp fish sauce
2 tsp crushed red pepper
2 tsp grated fresh ginger
2 cloves garlic, smashed to a paste or minced
- In a large mixing bowl, combine all of the ingredients.
- Divide the mixture evenly among four quart-size jars, leaving 1 inch at the top of each. Allow for a one-hour rest to allow the juices to flow. If you prefer a milder-flavoured kimchi, eat it right away, or loosely cover the jars and leave the kimchi to ferment on the counter for 2 days before chilling it in the refrigerator. The flavours will evolve with time. Cover and place in the refrigerator until ready to serve. To release accumulated gas, open the jars every 2 to 3 days.
8 servings per container
- Amount Per ServingCalories14
- % Daily Value *
- Total Fat
- Sodium 1229mg 52%
- Total Carbohydrate
- Sugars 3.1g
- Protein 0.7g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.