The high levels of Lactobacillus probiotics found in kimchi can help soothe diarrhea, calm irritable bowel syndrome, and strengthen the lining of the intestines, among other health benefits. The only problem is that typical kimchi recipes are prepared in a salt brine in order to kill harmful bacteria which leads to a high sodium content. Check out our recent article by Lauren Fellows to learn more about kimchi. Here’s a healthy Paleo-friendly kimchi recipe you can enjoy with many of the benefits and without the high sodium content. Want to be hardcore and purely Paleo, try this no-salt kimchi recipe instead.
Ingredients
- 1 ½ lb napa cabbage, coarsely chopped into large pieces, about 2x1 inches
- 1 ½ tbsp Himalayan salt crystals
- 2 fresh garlic cloves, minced
- 1-inch fresh ginger, grated
- 2 tsp coconut sugar
- 4 scallions, cut into 2-inch slices
- ¼ c red onion, very thinly sliced
- ¼ c apple cider or rice vinegar
- 2 ½ tbsp cayenne pepper
- ⅓ c lemon juice
Instructions
- Place the cabbage in a large bowl, add salt, and toss. Set aside to wilt for 45-60 minutes, tossing every 10 minutes or so.
- Thoroughly rinse the cabbage under cold running water, then set aside in a colander to drain for 30 minutes, saving the water as it drains.
- In the meantime, combine garlic, ginger, and coconut sugar to make a uniform paste. Set the mixture aside for 15 minutes.
- Transfer the cabbage back into the large bowl, and add garlic-ginger blend, scallions, cayenne pepper, and onion, and combine well.
- Pack the mixture tightly into a 1-quart lidded glass jar, leaving about an inch of space at the top.
- Use the reserved water to lightly “rinse” the bowl to capture any remaining seasoning. Add the apple cider or rice vinegar and lemon juice to the bowl, then pour this liquid into the jar.
- Screw on the jar lid, and let stand at room temperature (65-70°F) for 2 days. Refrigerate when finished.
