Great for digestion and overall health
- 1 (2-pound) head Napa cabbage
- 1/4 cup sea salt or Himalayan salt
- Filtered water
- 1 tablespoon grated garlic (about 5-6 cloves)
- 1 teaspoon grated ginger
- 2 teaspoons honey
- 2-3 tablespoons fish sauce (or 1 tbsp water mixed with 1 tbsp miso paste)
- 1-5 tablespoons Korean red pepper powder (gochugaru)
- 1 Korean radish or daikon, diced
- 4 green onions, trimmed and cut into 1-inch pieces
- 1-2 carrots, diced
- Cut the cabbage lengthwise into quarters and then remove the cores. Take each quarter and cut crosswise into 2 inch wide strips
- Place the cabbage into a large bowl and sprinkle salt over all cabbage and then add water to cover the cabbage. Put a plate on top with weight and then allow to sit for 1-2 hours.
- Rinse the cabbage under cold water 3 times and then allow to dry in a colander for 15 minutes.
- Make the paste. Combine garlic, ginger, honey, fish sauce (or miso/water paste or just water on its own). Mix in the Korean red pepper powder (1 tablespoon for mild and 5 tablespoons for spicy).
- Combine the cabbage, green onions, carrots, daikon, and seasoning paste in a large bowl and mix thoroughly. (Use gloves to prevent stains).
- Pack everything into a mason jar, pressing everything down until the brine rises to cover the vegetables. Fill jar with water if needed to submerge vegetables. Screw on lid until just snug, but not tight.
- Allow jar to be at room temperature for at least 1 day to ferment and up to 7 days. Contents may bubble and water may seep out of jar (this is normal) so keep a plate under jar.
- Try the kimchi after 1 day and allow to keep going until desired taste is reached. Then tighten jar and place in refrigerator.
The recipe is provided by the Whole Foods Market.