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–+ servings

Simple Sugar Free Kimchi Recipe

Make delicious sugar free kimchi with this easy technique! A probiotic-rich way to add bold flavor and a healthy kick to any dish.
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Servings: 1
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Korean
Ingredients Method Notes

Ingredients
  

  • 2 pounds napa cabbage cored and sliced into strips
  • 1 large daikon peeled and sliced
  • 3 carrots peeled and grated
  • 1 bunch scallions sliced
  • 3 cloves garlic minced
  • 1 inch knob of ginger peeled and minced
  • 2-3 tablespoons gochugaru
  • 4 tablespoons sea salt
  • 4 cups water

Method
 

  1. Mix the cabbage, daikon, and carrot in a large non-reactive bowl.
  2. Dissolve the salt in water and add it to the bowl. Stir to submerge the vegetables, then place a weighted plate on top and soak overnight.
  3. Drain the vegetables thoroughly and reserve the brine.
  4. Combine the garlic, ginger, scallions, and gochugaru with the vegetables and mix well. Pack the mixture into a quart-sized jar, pressing down to release enough brine to cover the vegetables, adding reserved brine if necessary.
  5. Place a freezer bag filled with reserved brine into the jar to keep the vegetables submerged. Cover the jar loosely to allow gas to escape.
  6. Ferment in a dark, room-temperature location for 4 to 7 days, then transfer to the refrigerator.

Notes

Adapted from Wild Fermentation by Sandor Katz