Raw, Vegan, Gluten-Free, Dairy-Free
- 1 head of napa cabbage [chopped into 1-inch pieces]
- 1 medium carrot [julienned]
- 6 scallions [slivered]
- 1 c. leeks [chopped]
- 1/3 c. minced garlic
- 3 Tbsp. + 1 tsp. sea salt
- 6 c. spring water
- 3 Tbsp. red pepper flakes
- 1. Thoroughly wash cabbage and other vegetables. Chop cabbage shortways as shown below, and then chop it into smaller pieces, nothing larger than 2 inches square.
- 2. In a large bowl, combine 3 tablespoons of sea salt and 6 cups of spring water. Dissolve the salt as much as possible, stirring if necessary.
- 3. In a larger bowl, combine the cabbage and leeks. Carefully pour the salt water mixture over the bowl and use your hands to submerge everything.
- 4. Place the flat object on top of the veggies and then weigh it down with something heavy — dumbbells, a jug of water, or a cast iron skillet would work. The goal is to smash down the ingredients and make sure everything is under water.
- 5. After 12 hours, drain the brine from the bowl and pour it into something to save it for later.
- 6. In a small bowl, combine green onions, garlic, red pepper, and carrot. Add this mixture to the cabbage/leek mixture along with 1 tsp. of sea salt and stir to combine.
- 7. Fill the jars with the kimchi mixture and carefully pour enough brine into each jar to cover the kimchi. Cut squares of saran wrap and use them to thoroughly seal the opening to each jar. After sealing, screw on the lid tightly. Store jars in the fridge for 3 days — after this time, the kimchi is ready to eat!
- Makes 4-5 16oz jars of kimchi.
- Keeps in the fridge for 2-3 weeks.
- Prep Time: 30
- Calories: 228
- Sugar: 11
- Sodium: 23723
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 49
- Protein: 9
- Cholesterol: 0