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.