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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.

Scale

Ingredients

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