Cabbage Kimchi
A cornerstone of gut health, this traditional Cabbage Kimchi is a living, probiotic-rich ferment designed to populate your microbiome with beneficial bacteria. By combining prebiotic fibers from Napa cabbage and radish with the anti-inflammatory properties of ginger and garlic, this recipe supports digestion and cognition.
Ingredients
1 medium head Napa cabbage (~2 lb)
1/4 cup iodine free salt or kosher salt
1/2 cup distilled water (not tap, chlorine may interfere with fermentation)
1 tbsp grated fresh garlic (5-6 cloves)
1-2 tbsp grated fresh ginger
1 tsp granulated white sugar
2 tbsp fish sauce or salted shrimp sauce (vegetarian: 3/4 tsp kelp powder mixed with 3 tbsp water)
1-5 tbsp Korean red pepper flakes (gochugaru)
6-8 oz Korean radish (daikon) peeled and cut into matchsticks
4 scallions or green onions cut into 1 in pieces
2 oz julienned carrots
Directions
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Rinse cabbage, cut lengthwise through stem into quarters, remove core from each piece, cut each quarter into 2-3 inch wide strips.
In large bowl, sprinkle cabbage with salt, massage into cabbage. Add enough water to cover the cabbage (~1/2 cup). Put a plate on top of the cabbage and weight it down, let stand 2-3 hours.
Rinse and drain cabbage three times, drain in colander for 20 min.
Make spice paste using garlic, ginger, sugar, fish sauce/shrimp paste, stir until smooth paste. Add gochugaru (1 tbsp for mild, 5 for spicy).
Squeeze remaining water from cabbage and add cabbage to spice paste. Add raddish, scallions/onions, carrots.
Using hands, work the paste into the vegetables until thoroughly coated.
Pack everything into 1-quart mason jar, press down on kimchi until brine rises to cover the vegetables. If not enough brine is produced, add some of the drained-off salt water. Leave a 1 inch space at the top, close jar tightly.
Place bowl under jar to catch overflow as vegetables ferment. Keep at room temperature for 1 to 5 days.