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Kimchi is a fermented Korean slaw, loaded with many beneficial probiotics that help maintain intestinal health. This red cabbage version brings heat with crushed red pepper flakes and ginger. Optional raw honey will not only aid fermentation, but bring a bit of sweetness to contrast the heat.
Yield:One 32 ounce mason jar kimchi
Level of Difficulty:Easy
Cook Time:0 Minutes
Prep Time:5 Minutes
Ingredients
- 3 cups (254 grams)
chopped purple cabbage
- 1 cup (133 grams)
peeled, sliced carrots
- 1 cup (55 grams)
chopped scallions
- 2 inches
peeled fresh ginger,chopped into thin strips
- 1 1/2 teaspoons
crushed red pepper flakes
- 1 tablespoon
raw honey, warmed until thin enough to coat slaw (optional)
- 3
cloves garlic, chopped
- 1/2 cup
cold water (filtered is best)
- 3-4
outer leaves from head of cabbage
Directions
Toss cabbage, carrots, scallions, ginger, crushed pepper flakes, raw honey and garlic in a large bowl until all ingredients are even distributed.
Densely pack mixture into a 32 ounce mason jar and pour cold water on top
Roll outer cabbage leaves into tight cylinders and place on top of cabbage mixture, to cover and further compress.
Cover jar tightly with a suitable lid and store in a warm cabinet for five days or until mixture is tangy.
Discard cabbage leaf cylinders. Kimchi will last in refrigerator for a few weeks.
