Kimchi
DAIRY
FREE
NUT
FREE
PALEO
DIET
This crispy and flavorful condiment offers hints of salty, sweet, spicy, and sour in each gut-nourishing bite. It’s sure to win over the greatest ferment skeptic, and it’ll soon become one of your staple recipes.
| Prep Time 20 minutes |
Cook Time 7 days |
Makes 2 (1-quart; 1l) jars |
Serving Size ¼ cup |
INGREDIENTS
2 small heads napa cabbage, shredded
2 medium red bell peppers, ribs and seeds removed, and sliced thin
2 cups red or daikon radishes, sliced thin
4 medium carrots, grated
¼ cup peeled and grated ginger
6 cloves garlic, sliced thin
4 scallions, green and white parts, sliced thin
2 tsp. Korean fish sauce, GAPS legal, no-sugar-added, rating of N30 or higher
3 TB. sea salt
Spring or filtered water
METHOD
1 In a large bowl, combine napa cabbage, red bell peppers, red radishes, carrots, ginger, garlic, scallions, and Korean fish sauce. Add sea salt, and massage salt into vegetables until vegetables get softer and liquid brine stops forming in bowl.
2 Using a wooden spoon, evenly pack vegetables and liquid brine into 1-quart (1l) glass jars, packing down vegetables so they’re completely submerged, and leaving at least 1 inch (2.5cm) space at the top of the jar. Add spring water, if necessary, to cover.
3 Cover the jars with lids, and set aside at room temperature out of direct sunlight for 7 days.
4 Once daily, loosen the lids to allow gases to escape. Press down on vegetables as needed to ensure they remain submerged in brine. Retighten the lids. Refrigerate for up to 6 months.
Variation
Kowabunga Kimchi
Add 1 teaspoon Korean chile powder or flakes or 1 (or more) fresh chopped red Thai or red jalapeño chiles to the vegetable mix.
Kimchi