At long last.
This recipe come directly from Eat Raw, Eat Well, with no changes. Side note: so far this is the best raw food cookbook I have found, and EVERYTHING I’ve made from it has been DELICIOUS.
- 8 cups chopped napa cabbage
- 1 cup coarse sea salt (Douglas McNish suggests grinding the sea salt gently with a mortar and pestle to ensure that it all comes off when you rinse. You can also achieve this same result by, well, rinsing well.)
- 1/4 cup green onions, white and green parts
- 3 tbls. Korean chili powder (or if you can’t find it, 2 tsp. paprika and 1 tsp. dried red chili flakes)
- 2 tbls. wheat free tamari
- 2 tbls. raw agave nectar
- 2 tsp. chopped gingerroot
- 2 cloves garlic, minced
- In a large bowl, combine cabbage and salt and mix well. Cover, and set aside at room temperature for about 2 hours, until cabbage is wilted. Transfer to a colander and rinse well under cold running water. Squeeze any remaining liquid out with your hands.
- Transfer to a bowl and add remaining ingredients. Mix well.
- Transfer to a sealable glass container and pack down well, pressing down to remove as much air as possible. Cover with plastic wrap directly on top of the kimchi to prevent contact with air and seal tightly (I used mason jars and vacuum sealed them). Store in a cool, dry place for 4 – 5 days until mixture starts to take on a slightly sour taste. Transfer to the fridge and store for up to a month.
So tonight marks the end of fermentation for me…updates coming shortly on taste and enjoyability!!
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