This easy, sugar free kimchi technique is an amazing way to add incredible flavor and a boost of probiotics to all kinds of dishes.
Recipe by The Sophisticated Caveman on August 31, 2017
Rating
5 stars (4 reviews)
Ingredients
2 pounds napa cabbage (cored and sliced into strips)
1 large daikon (peeled and sliced)
3 carrots (peeled and grated)
1 bunch scallions (sliced)
3 cloves garlic (minced)
1 inch knob of ginger (peeled and minced)
2-3 tablespoons gochugaru
4 tablespoons sea salt
4 cups water
Steps
Combine the cabbage, daikon, and carrot in a large, non-reactive bowl.
Dissolve the salt in the water and add to the bowl. Stir to gently submerge the vegetables. Use a plate with a weight on top to hold down the vegetables and soak overnight.
Drain the vegetables well, reserving the brine.
Add the garlic, ginger, scallions, and gochugaru to the vegetables and mix well. Pack into a quart-size jar, pressing down to release the brine so it covers the vegetables (add reserve brine if necessary).
Add a freezer bag filled with reserved brine to the jar to keep the vegetables submerged. Loosely cover to allow gas to escape.
Ferment in a dark, room temperature location for at least 4-7 days, then store in the refrigerator.
Reviews
Marina on 2023-02-24 (5 stars): I am trying to get away from using sugar. So, Thank You! I had to increase the amount of daikon because the cabbage in my garden was gutted last fall by bugs, and I used my home grown peppers. I still have one large jar in my fridge. Awesome!
Tetri on 2022-08-31 (5 stars): I had tried it once and will make again this week... using this recipe. I like this recipe very much. Thanks for sharing.
Pera on 2021-01-15 (5 stars): This kimchi recepie is my first try at fermentation. And it exceeded every expectation I had. The flavour is just right. I tasted the brine the other day and it wasn't sour enough to my liking. But today, it's perfect. I just opened the jar (day 8 of fermentation) and I couldn't be happier with it. And the fact that's is sugar free is such a bonus. Thank you for sharing this recipe with us!
