Homemade kimchi is easy and fun to make and the best part is that it keeps your gut friendly bacteria strong to fight off dis-ease in the body and keep your immune system healthy. Traditional kimchi usually has a "rice porridge" as part of the seasoning paste and shrimp paste, but I wanted to make this grain free so I did without the rice porridge and shrimp paste, because I couldn't find good quality shrimp paste.
*Note- when cutting your veggies up, think of how you would want them to fit into your mouth.
1 cup carrots (sliced thin)
2 cups daikon radish (peeled, sliced into half-moons or matchsticks)
1 kg napa cabbage (sliced into medium sized pieces)
Sea salt
2 green onions (add at the end)
Seasoning:
1/2 cup Korean red pepper powder
1 tablespoon fish sauce
1 clove garlic
1/4 cup onion
1-2 teaspoons fresh ginger
2-3 teaspons raw organic sugar
Sometimes I add 1 Thai chill cause I like it spicy!
Method
Cut and wash your vegetables.
In a large bowl add your napa cabbage and sprinkle about 1 1/2 to 2 tablespoons of sea salt over the cabbage and lightly rub it into every piece of cabbage. Allow it to sit for about 45 minutes to an hour (until the cabbage softens but still has a crisp to it)
In another bowl add the daikon and carrots and toss them with 1 teaspoon sea salt and do the same process as above but only leave them for about 25 minutes.
While you are waiting for the vegetables to soften, make your seasoning mixture; I like to add all of the seasoning ingredients to a food processor with the small bowl attachment and blend it all together.
*Note- It will be a thick like paste. If you do not have a food processor be sure to mince your garlic and ginger and grate your onion then mix well in a small bowl with everything else.
Rince your carrot/daikon well (like 2-3 times) under cool water, squeeze out excess water and add to a large bowl. Do the same with the cabbage once it is ready.
Combine the veggies, green onions and paste, put on some rubber gloves (highly recommend) and begin to lightly rub the vegetables with the paste until a little liquid starts to form.
You may think it isn't enough paste, but trust me, when they start to ferment they release liquid and begin to make a wonderful sauce.
Add your beautiful kimchi to mason jars, being sure to pack down the kimchi as much as possible in order to get out as much liquid as possible (this may take a while). Leave some room at the top of the jar and try to have some of the liquid covering the top. Cover the jar with a loose fitting lid/ finger tight. Write the date on the jars with a sticky note and allow it to sit on your counter for 2-4 days. Then add them to the fridge and begin enjoying the deliciousness.
Bon Appetit!