Recipe: Ginger Kimchi
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. (www.marniwasserman.com) 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
- 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.
- Peel and shred the ginger, and shred the onion. Peel the garlic, but leave the cloves whole.
- Mix the ginger, onions, garlic, carrots and aminos with the cabbage. Place the mixture back into the glass jar. Cover the jar with cheesecloth.
- 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.
- (Tip: This recipe will heat up any plate and can accelerate your detox with the help of the onions, garlic, ginger, and cabbage.)