I hadn’t had Kimchi until I moved to Australia and ventured to some Korean barbeque restaurants. Not only does it taste amazing, as a fermented food, Kimchi is really good for gut health – a great inclusion in a Paleo diet.
One of my New Years resolutions this year was to eat more fermented food, so after coming up with a good Kombucha recipe – it was time to get experimenting with Kimchi.
This is how I made my batch of Kimchi. I’d love to hear how you make yours – and what other fermented food you include in your diet. Let me know in the comments below!
Paleo Kimchi
Kimchi is a traditional Korean fermented food that is not only delicious but also great for gut health. This Paleo version of Kimchi is a perfect addition to your diet, adding a probiotic boost and a burst of flavour to your meals.
Servings: 1 Litre
Calories: 15kcal
Cost: $15
Equipment
- Large bowl or stock pot
Ingredients
- 1 large Chinese cabbage
- 4 litres 1 gallon of water
- 100 g 1/2 cup Celtic sea salt (any salt will work)
- 1 clove garlic peeled and crushed
- 6 cm 2 inch strip of ginger, peeled and grated
- 100 ml 1/2 cup Korean chilli powder
- Dash of coconut aminos
- Small bunch of spring onions cut into strips
- 1 radish peeled and grated
- 1 teaspoon honey
Instructions
- Prepare the Cabbage: Chop the cabbage into rough pieces, discarding the tough stem.
- Salt the Cabbage: In a large bowl or stock pot, fully dissolve the salt in the water. Once dissolved, immerse the cabbage pieces in the water, using a plate to keep them submerged. Keep the cabbage underwater for two hours.
- Mix the Ingredients: In another mixing bowl, mix together all of the other ingredients.
- Rinse and Dry the Cabbage: Once the cabbage has been underwater for two hours, remove it, drain it, rinse the salt water off and dry it thoroughly.
- Combine the Ingredients: Mix the cabbage with all of the other ingredients together.
- Ferment the Kimchi: Spoon the Kimchi into a clean glass jar and cover it firmly. Keeping the jar in a cool dry place, leave it alone for two days.
- Check for Fermentation: After a day or two, check the Kimchi. If it is bubbling, it is ready and can be eaten – or stored in the fridge. If not, leave it for another day and check again.
- Store the Kimchi: When it’s ready, make sure you store it in the fridge. It's best to eat it within two or three weeks before it becomes too fermented.
Notes
- Ensure the jar is clean to avoid contamination during fermentation.
- Adjust the amount of chilli powder based on your spice preference.
- Experiment with different vegetables to add more variety to your Kimchi.
Enjoy!
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just a suggestion – grated apple and pear can replace the honey for those who either dislike or are sensitive to it – achieves the same results
Great Tip!
I can't wait to make Kimchi!
What a great suggestion – pear would be amazing!
Can you use standard chilli powder? Thanks.
I make it with Fuji apple in the paste and Nashi pear matchsticks in with the daikon etc. It gives a great flavour, and I never found a reason to add fish sauce or such to it… as some do.
If you can't find gochugaru, ordinary chilli won't cut it. You need chillis with a bright citrusy flavour like habaneros. Look for sun dried gochugaru… it's the best colour and flavour.
What is coconut aminos?
Hi Joanne, you can find out more about coconut aminos here: http://paleo.com.au/coconut-aminos/