A spicy superfood made super duper by slicing the salt.
20 hrs, 3 days
- 1½ lbs / 675 g (small head) Chinese or Napa cabbage
- 1½ Tbsp. / 27 g coarse gourmet salt crystals, i.e. Aztec, Himalaya, Celtic
- ¼ cup / 60 ml apple cider or rice vinegar
- 4 green/spring onions or scallions, cut into 2-inch / 5-cm pieces
- 2½ Tbsp. / 12 g red chili or cayenne pepper
- ¼ cup / 40 g yellow or purple onion, very thinly sliced
- 2 fresh garlic cloves, minced
- 1-inch / 2½-cm piece fresh ginger, grated
- 2 tsp. / 8 g coconut sugar or yacon syrup
- ⅓ cup / 80 ml lemon juice
- Chop cabbage coarsely into large pieces, about 2×1 inches / 5×2½ cm.
- Place in large glass bowl, add salt, and toss. Set aside to wilt for 45-60 minutes, tossing every 10 minutes to re-incorporate moisture.
- Rinse cabbage thoroughly under cold running water, then set aside in colander to drain for 30 minutes.
- In the meantime, combine garlic, ginger, and sweetener to make uniform paste. Let paste stand for 15 minutes.
- Transfer cabbage to large bowl and add garlic-ginger blend, scallions, chili, and onion, and combine well. Take care that cabbage pieces are well-coated.
- Pack mixture tightly into a 1-quart/liter lidded glass jar, leaving 1½-inch/3¾ cm space at top.
- Use the water to lightly “rinse” the bowl, to capture any remaining seasoning. Pour the liquid into the jar.
- Screw on jar lid, and let stand at room temperature (65-70°F / 18-20°C) for 2 days. Refrigerate when finished.
If kimchi has a fungal scent or looks slimy, discard.
Store in refrigerator. Kimchi will keep for several months, continuing to ferment slowly
Exchanges per Serving: ¼ cup / 50 g (*For low-sodium diets: 1 Tbsp. / 12 g yields less than 140 mg sodium)