Because of the natural fermentation process, kimchi is a fantastic probiotic that helps to promote healthy gut bacteria. Additional microorganisms, which help the digestive process, also develop during fermentation. The best part about making your own kimchi is that you can customize the flavor!
- Prep Time:1h
- Total Time:1h
- Serves: 6 servings
- Yield: A Lot of Kimchi
- Category: Full Body Cleanse Approved, Sides, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1/4 c sea salt, must be free of iodine (which inhibits fermentation)
- 1 head (about 2 pounds) Napa cabbage, cored and cut lengthwise into 2-inch wide strips
- 1 L filtered water (chlorinated water will inhibit fermentation)
- 1 tbsp. garlic, grated
- 1 tsp. ginger, grated
- 1 -5 tbsp gochugaru (Korean red pepper powder)
- 8 oz daikon radish, peeled and cut into matchsticks
- 4 green onions, sliced
- 1 medium carrot, cut into matchsticks (optional)
Instructions
- Rinse your cabbage after you cut it and then place it in a large bowl with the sea salt. Massage it until the cabbage is slightly softened. Cover the water and let it sit for one or two hours, making sure the cabbage is submerged.
- Remove the cabbage after soaking time and let it drain in a colander for about 20 minutes. Don't discard the saltwater, in which the cabbage was soaking.
- While the cabbage is draining, combine the garlic, ginger, and gochugaru powder in a small bowl to create a paste. The more powder you add, the spicier your kimchi will be.
- You may want to put on gloves for this step. Mix the cabbage, daikon, green onions, and carrots with the paste and make sure everything is coated.
- Pack the kimchi into a clean quart jar, pressing it down. Pour the saltwater you saved into the jar until the kimchi is covered. Leave one inch head space. Lightly seal with the lid.
- Leave this to ferment in a dark spot for about 1-5 days, checking on your kimchi daily to ensure that it is always below the liquid.
- Once fermentation is complete, store it in airtight glass jars in the fridge.
