Low-sodium Napak Kimchi with Schisandra Berry

Ingredients

Napa Cabbage 10g, Kohlrabi 5g, Cucumber 2g, Carrot 2g, Thin Green Onion 1g, Green,Red Chili 1g, Lemon 5g, Schisandra Extract 5g, Vinegar 30g, Sugar 5g, Water 10ml

Instructions

1. 1

   Slice the napa cabbage, kohlrabi, cucumber, and carrot thin.

   
2. 2

   Cut the lemon into ginkgo leaf shapes, slice the red chili diagonally, and cut the chive into 1.5cm lengths.

   
3. 3

   Make sweet vinegar water with vinegar, sugar, and schisandra berry syrup.

   
4. 4

   Marinate the vegetables, lemon, chili, and chive in sweet vinegar water.

   
5. 5

   After aging, check the color and add more schisandra berry syrup as needed.

   
6. 6

   Place the aged schisandra berry radish water kimchi in a bowl.