Side dishe for 24

Nabak Kimchi

Name: Nabak Kimchi
Total time: 30 min
Yield: 24 servings
Cuisine: Korean
Ingredients: 1 1/2 lb korean radish; 14 oz napa cabbage -- inner yellowish leaves; 1 1/4 tbsp gochugaru (optional); 1 carrot; 1/2 korean pear or apple; 3 thin scallions; 8 stalks minari - optional; 5 cloves plump garlic; 5 slices thin ginger; salt; 1 gallon airtight container or jar

$1.61for 430 minServes 24

Nabak kimchi combines radish, napa cabbage, carrot, fruit, and aromatics in a lightly salted red pepper brine.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Radishes, 1.5 lb$1.99/lb typical	1.5 lb	$2.98Typical price
	Cabbage, 0.9 lb$0.79/lb typical	0.9 lb	$0.69Typical price
	Carrots, 0.15 lb$1.09/lb typical	0.15 lb	$0.17Typical price
	Apples, 0.2 lb$1.79/lb typical	0.2 lb	$0.34Typical price
	Green onions, 0.5$1.19 each typical	0.5	$0.51Typical price
	Mint, 1.25$1.99 each typical	1.25	$2.39Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.38Typical price
	Fresh ginger, 5 oz$0.40/oz typical	5 oz	$2.00Typical price
Total for the servings shown		$9.69

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices

Pantry staples you likely have

Asian sauces and pastes

Not included in the cost.

30 minstart to table
Easydifficulty
24servings as written
$typical cost tier

Korean Vegetarian Vegan Dairy-free Budget Side dishes

Typical price

$0.40 per serving$1.61 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 lb korean radish
14 oz napa cabbage -- inner yellowish leaves
1 1/4 tbsp gochugaru (optional)
1 carrot
1/2 korean pear or apple
3 thin scallions
8 stalks minari - optional
5 cloves plump garlic
5 slices thin ginger
salt
1 gallon airtight container or jar

Steps

Cut the radish and cabbage into bite-size pieces, slice the carrot and pear, and cut the scallions and minari.
Blend or finely mince the garlic and ginger with 1 cup water.
Mix the vegetables, fruit, scallions, minari, garlic mixture, gochugaru, and salt in a large bowl.
Add enough water to cover the mixture, taste the brine, and adjust the salt.
Pack everything into a clean airtight container, cover it, and refrigerate it for at least 1 day before eating.