Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish.
1 napa cabbage (2 pounds)
1⁄2 cup Celtic sea salt
12 cups cold filtered water (add more as needed)
8 oz daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed and cut into 1-inch pieces (use all parts)
1⁄3 cup Korean red pepper powder
1⁄4 cup fish sauce (don’t skip this, it provides “umami”)
1⁄4 cup peeled and minced fresh ginger
1 tbsp minced garlic cloves
2 tsp Korean salted shrimp, minced
1. Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces,
discarding the root end. Place in a large bowl, sprinkle with salt, and
toss with your hands until the cabbage is coated.
2. Add enough cold water to cover it (about 12 cups), making sure the
cabbage is covered with water. Cover with a baking sheet and let sit at
room temperature for at least 12 hours and up to 24 hours.
3. Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium-sized bowl. Set it aside.
4. Place the remaining ingredients in a large bowl and stir to combine.
Add the cabbage and toss with your hands until evenly combined and
the cabbage is thoroughly coated with the mixture.
5. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with
a tight-fitting lid and seal the jar. Let sit in a cool, dark place for 24
hours (the mixture may bubble).
6. Open the jar to let the gases escape, then reseal and refrigerate at least
48 hours before eating (kimchi is best after fermenting about 1 week).
Refrigerate for up to 1 month. Makes 16 servings
NUTRITIONAL COMPARISON (PER SERVING)
“HEALTHIFIED” KIMCHI = 15 CALORIES, 0G FAT, 1G PROTEIN, 2G CARBS, 0 FIBER (0% FAT, 35% PROTEIN, 65% CARBS)