Paleo No-Salt Kimchi
Kimchi is a Korean side dish of seasoned and fermented cabbage. 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. But traditional kimchi recipes are prepared in a salt brine in order to kill harmful bacteria, which leads to high sodium content. In today’s kitchen environment, you can prepare a no-salt kimchi without so much concern for contamination.
So while loading up on kimchi at your favorite Korean restaurant may not adhere to The Paleo Diet guidelines, you can always make your own truly Paleo kimchi at home and use as a topping for many dishes. This recipe is sodium-free, but we also have a not-quite Paleo but still healthier low-sodium version if you want to be closer to the traditional fermentation method.
Before you get started, make sure you have a full canning/pickling kit for this recipe. You will need a proper mason jar, a kraut pounder, and a glass weight.
- The cabbage will become more acidic over time, while the spicy flavors will lessen.
- Recipe by: The Paleo Diet Team
- Serves: 1
- Meal: Anytime
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
2 1/2 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 jalapeño peppers, seeded, finely chopped
4-inch piece of daikon radish, peeled, grated
1 bunch of parsley, finely chopped
1/2 pulse, dried (optional, but recommended)
1/2 apple cider or rice vinegar, or ½ a cup of the liquid from previously fermented vegetables
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.
Mix all ingredients together in a large bowl. Muddle the vegetables with a kraut pounder to release as much juice as possible.
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.
Add the glass weight to fully submerge the vegetables under the liquid. Set the fermentation lock in place.
Store in a cool, dry place for five days.
Refrigerate the jar when it’s finished fermenting.