Paleo No-Salt Kimchi Recipe


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. If you want to be truly Paleo, here’s a kimchi recipe that doesn’t add any salt.

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Paleo No-Salt Kimchi Recipe

Kimchi In JarThe 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. If you want to be truly Paleo, here’s a kimchi recipe that doesn’t add any salt. Feel this recipe is a little to “hard-core” for your cooking tastes, then try this not-quite Paleo but still healthier kimchi recipe.

Note: You’ll need a full canning/pickling kit for this recipe. Be sure that your kit includes a proper mason jar, a kraut pounder, and a glass weight.

  • Author: The Paleo Diet Team
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Category: Korean
  • Cuisine: Korean
Scale

Ingredients

  • 2 1/2 cups of Bok Choy (Chinese Cabbage), finely sliced
  • 1 yellow onion, peeled and chopped
  • 6 garlic cloves, minced
  • 5 stalks of celery, finely chopped
  • 5 carrots, peeled, and coarsely grated
  • 2-inch piece of raw ginger, peeled, and grated
  • 2 jalapeno peppers, seeded, finely chopped
  • 4-inch piece of daikon radish, peeled, grated
  • 1 bunch of parsley, finely chopped
  • ½ cup dulse, dried (optional, but recommended)
  • ½ cup apple cider or rice vinegar, or ½ a cup of the liquid from previously fermented vegetables

Instructions

  1. Sanitize a wide-mouth mason jar and glass weight by submerging them in water in a saucepan. Slowly bring to a boil, let boil for 10 minutes, then remove with tongs and set aside to cool.
  2. Mix all ingredients together in a large bowl. Muddle the vegetables with a kraut pounder to release as much juice as possible.
  3. Transfer the vegetables to the mason jar. Top up with filtered water, if necessary, to fully cover the vegetables. Allow a 1-inch headspace for expansion inside the jar.
  4. Add the glass weight to fully submerge the vegetables under the liquid. Set the fermentation lock in place.
  5. Store in a cool, dry place for five days.
  6. Refrigerate the jar when it’s finished fermenting. Tip: The flavors will become more acidic over time, while the spicy flavors will lessen.

Keywords: paleo, kimchi, fermentation

About The Paleo Diet Team

The Paleo Diet TeamThe Paleo Diet, the world’s healthiest diet, is based upon the fundamental concept that the optimal diet is the one to which we are genetically adapted. The therapeutic effect of The Paleo Diet is supported by both randomized controlled human trials and real-life success stories.

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