White Kimchi
If you're not a fan of super-spicy kimchi, this white kimchi is perfect for you! Low-carb, Paleo, vegan.
Servings: 12 servings
Ingredients
- 1 medium Napa cabbage aka Chinese cabbage
- 3 medium carrots peeled and julienned
- 1 bunch green onions sliced on the diagonal
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 3 tablespoons non-iodized salt
- 1 to 1.5 cups filtered non-chlorinated water or enough to fill the container you are fermenting the kimchi in
Instructions
- Cut up Napa cabbage into 1 inch pieces. Pour into a large bowl and sprinkle it with 2 tablespoons of non-iodized salt. Allow to sit for 1-2 hours, covered with something heavy, to help release the juices.
- Prep the remaining ingredients by mincing the garlic and ginger, peeling and julienning the carrot, and slicing the green onion into small rounds. Once the Napa cabbage is done, drain the liquid and rinse off the cabbage.
- Mix the cabbage in with the other ingredients, and stir to combine. Pack tightly into quart mason jars, leaving 2 inches of head space at the top of the jar. Pour brine on top of the kimchi.
- Place a fermentation weight, or a heavy object (rocks work well after they've been thoroughly cleaned), on top of the mixture, ensuring that all the food particles remain below the water line.
- Secure a lid on the jars, but don't tighten it down really hard. Place in a cool, dry place for 3-5 days. Burp the jars once a day by lifting the lid just slightly for half a second. Do not open the jar wide to see the contents inside. Tighten lid back down.
- After 3-5 days (depending on the temperature where you keep it. 3 days if it's 70 degrees or above, and closer to 5 days if the temperature is closer to 60 degrees), take the lid off and taste test the kimchi. If it tastes fermented, put the lid on and move it to the fridge. If needed, ferment for another day or two. Store in the fridge for a month.