This modification of a kimchi recipe from Megan at Allergy-Free Alaska is a perfect blend of flavors and provides a sugar-free version of kimchi where you won’t miss the sugar at all. Ingredients can be found online or at your local Asian market.
Ingredients (all organic/biodynamic):
- 1 head of Napa cabbage
- 2-3 Tbsp. Celtic Sea Salt®
- 6-7 Tbsp. coarse ground Korean red pepper
- 1½ Tbsp. fish sauce
- 1 Tbsp. freshly grated ginger
- 1-2 garlic cloves, minced
- Bunch of scallions, chopped
- 2-3 large carrots, peeled and shredded
Instructions:
- Wash your cabbage, cut in half lengthwise, and roughly chop each half into 2-inch pieces. Discard the stem and place the cabbage pieces into a large mixing bowl, layering with salt, making sure you cover each piece well.
- Let the cabbage sit with the salt for approximately an hour to draw out the moisture. Mix occasionally with your hands to squeeze and soften the cabbage pieces to help the process along.
- In a separate bowl, combine the Korean red pepper, fish sauce, ginger, and garlic.
- Add the chopped scallions and shredded carrot to the spices and mix well.
- Coat the cabbage with the spice mixture, stirring to ensure each piece of cabbage is coated well.
- Divide the kimchi into sterilized glass jars, packing tightly, but ensuring there is enough liquid to keep the kimchi submerged (add filtered water or water that has been boiled and cooled if extra liquid is needed). Be sure to leave room at the top of the jar for fermentation.
- Loosely screw on the lids and place the jars in a cool dark area to ferment 2-5 days. Check on progress daily and push the kimchi down in the jar. Pay attention to the smell. You may notice sour, yeast, garlic, and/or ginger smells as the kimchi ferments. If you detect a “rancid” smell, please throw it out. (This can happen if jars are not sterilized well).
- After 5 days, move the jars to the refrigerator and enjoy as a condiment, side dish, or ingredient in other recipes!
