By Dr. Joël, ND
Get your fermenting and probiotics on with Quicky Kimchi!
- 1 small Napa cabbage • 1 red pepper, julienned
- 1 cup carrot, shredded • 1 cup cold water, filtered
- ¼ cup coarse sea salt
- ¼ cup apple cider vinegar (ACV i.e. Braggs)
- 1/3 cup hot pepper flakes
- ¼ cup minced garlic
- 3 Tbsp. maple syrup, pure (grade B)
- 2 tsp sea salt
- 3-4 stalks green onion, chopped to garnish
- Cut cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl with red pepper and carrots. Add 1 cup cold water and ¼ cup coarse sea salt. Mix well with your hands to properly salt the cabbage. Set aside for 10 minutes. For the traditional version, let sit overnight.
- In the meantime, make the kimchi paste by mixing ACV, pepper flakes, garlic, onion, carrots, maple syrup and salt in a small bowl.
- Rinse and drain the salted cabbage. Add the kimchi paste and mix well. Garnish with green onions.
- Serve immediately or move to a glass jar, pressing the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air. Leave about 2 inches from the top to allow for expansion from the fermentation process. Place a layer of full cabbage leaves on top to prevent air from entering and seal the jar loosely. Keep it at room temperature, and it will ferment in a few days. When you see bubbles start to form at the top, store in the refrigerator for up to 4 weeks. The longer you leave it on the counter, the more probiotics will form!
Power Foods 101 is written by Dr. Joël, ND. In this book Naturopathic Dr. Joël shares her knowledge gathered from her over 25 years in practice at her clinic Revivelife™; teaching at the Ottawa Regional Cancer Foundation (ORCF) training with world leaders in their field. Power Foods 101 is in support of the Ottawa Regional Cancer Foundation. For more info visit www.powerfoods101.com