Makes 4 cups
- 1 head Napa or savoy cabbage (1½ pound), quartered, cored and cut into 2 inch strips
- 2 Tablespoons sea salt (or other non-iodized salt)
- 1 Tablespoon fresh garlic, minced
- 1½ teaspoons fresh ginger, grated
- 1 Tablespoon smoked paprika
- ¼ teaspoon cayenne
- 1 teaspoon fish sauce (optional)
- 1 apple, peeled and grated
- 2 green onions, chopped
- 1 carrot, grated
- 1 medium zucchini, cut into 2-inch matchsticks
Seasoned Cook: Experiment with other ingredients such as radish, bok choy, leek and cucumber. For more spice, add more cayenne or Aleppo chili powder.
- Place cabbage in a large colander. Sprinkle with salt while gently tossing with hands for 2-3 minutes. Place colander over a bowl—resting a few inches from the bottom.
- Snugly cover vegetables with a plate and weigh down with a heavy object. Let drain for 2-3 hours at room temperature.
- Rinse cabbage thoroughly with cold water. Let drain in colander over sink for 10-15 minutes.
- While cabbage is draining, combine garlic, ginger, paprika, cayenne, and fish sauce in a large bowl; stir into a paste. Add apple, green onion, carrots, zucchini and drained cabbage to the paste. Toss together until vegetables are evenly coated.
- Place kimchi mixture into wide-mouth jars. Press down firmly until the liquid rises to cover the top of the vegetables. Allow 1 inch of air at the top; seal with a lid. Let stand at room temperature 2-5 days. Bubbles are a sign of fermentation. Open lid daily to allow carbon dioxide to escape and to taste for readiness. Make sure kimchi stays submerged in liquid to prevent mold. Kimchi is ready when it tastes sour and tangy. Store in refrigerator.
Per ¼ cup serving: 15 calories, 1g protein, 3g carbohydrate (1g fiber), 0g fat, 340mg sodium