Recipe: Ginger Kimchi

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From the Vitality Food Feature: “The Ketogenic Diet”

This recipe is from my dear friend Marni Wasserman, the culinary nutritionist who co-hosts the Ultimate Health Podcast and is the author of Fermenting for Dummies. ( We both agree that kimchi is better when made with ginger instead of chilli pepper. (Makes 4 cups.)


  • 8 cups napa cabbage, washed, cored and chopped into ½- to 1-inch pieces (approx.½ head)
  • 1- to 2-inch piece fresh ginger
  • ½ medium onion
  • ½ head garlic
  • ¼ cup pink rock or grey sea salt
  • 1 cup sliced carrots
  • 2 Tbsp coconut aminos
  1. Place a layer of cabbage in a 1-gallon (4-quart) glass jar (or use four 4-cup jars). Sprinkle some of the salt over the cabbage. Repeat layers until all cabbage is used. Allow the cabbage and salt to sit at room temperature for 6 hours. Rinse the salt off the cabbage under running water, drain well, and place the cabbage in a large mixing bowl.
  2. Peel and shred the ginger, and shred the onion. Peel the garlic, but leave the cloves whole.
  3. Mix the ginger, onions, garlic, carrots and aminos with the cabbage. Place the mixture back into the glass jar. Cover the jar with cheesecloth.
  4. Allow to ferment at room temperature for two days. Lid the jar and place in the refrigerator to ferment for another week, or until the desired taste has developed.
  5. (Tip: This recipe will heat up any plate and can accelerate your detox with the help of the onions, garlic, ginger, and cabbage.)

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