Spicy Napa Cabbage Kimchi

Prep Time

15 minutes


1 head of napa cabbage, cut crossway and into 2-inch pieces
1 organic carrot, peeled & cut in half
1 daikon radish, peeled & quartered
2 tablespoons unrefined sea salt
1/2 cup water
2 green onions, sliced into 2-inch lengths
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon korean chile powder, or red pepper flakes (ground up)


Mix the salt with the water, and dissolve.

Combine the cabbage, carrots and daikon radish in a large mixing bowl. Pour the salt mixture over the vegetables. Set aside at room temperature overnight. I put a plate on top.

The following day, drain the water off the cabbage and reserve. Add the green onions, garlic, ginger, and chili powder to the cabbage mixture, and mix well.

In sterilized glass jars, tightly pack the cabbage into the jars. Divide the saltwater and add equal parts into jars; leaving about 1 inch of space at the top. Close the lid tightly.

Place jars in a cool and dark pantry for 2-3 days (depending on the room temperature, and how fermented you like it). Look for bubbles in the jar, and that is an indicator that it is ready.

Place in refrigerator after opening. Kimchi will remain fresh for about 2 weeks.

- See more at: http://www.naturally-obsessed.com/spicy-napa-cabbage-kimchi#sthash.2ghvrEC2.dpuf


Adapted from Ani's Raw Food Essentials