Kimchi
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This is like the Korean version of sauerkraut, and I love, love, love it. It was easy to make and perfectly spicy-and-sour when I opened it up at day 7. You can throw in whatever veggies you want and even add shrimp or squid if you eat ’em. It’s great on burgers in a lettuce wrap or as a side to any meat or eggs.
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Kimchi
Ingredients
- 1 whole napa cabbage chopped
- 1/2 cup sea salt
- 1 cup radishes chopped
- 1 cup carrot sliced
- 1/4 cup ginger peeled and grated
- 3 cloves garlic minced
- 1/2 tablespoon pure cane sugar
Instructions
- Combine the cabbage and salt in a large bowl and massage until the cabbage is thoroughly coated and releasing juices.
- Cover with cold water (you may need to use a small plate or glass to hold the cabbage under the water). Cover with a lid or plastic wrap and let sit at room temperature for 1 day.
- Drain the cabbage and rinse with fresh water. Let drip-dry in a colander until just damp, about an hour.
- Combine the cabbage and remaining ingredients and toss to mix evenly. Transfer to a clean, glass jar with airtight lid. Pack tightly before sealing.
- Store in a cool, dark place for 1 day and then refrigerate for 2-7 days before serving.
Nutrition
Calories: 48kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 5779mg | Potassium: 256mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5950IU | Vitamin C: 37.1mg | Calcium: 70mg | Iron: 0.4mg
There is sugar in your kimchi. Is that allowed in aip?
The sugar is food for the bacteria, just like in kombucha. So, yes!
What size glass jar is needed?
I used an old 64-ounce pickle jar but you can also divide it up between smaller jars.
Thank you!