Name: Kimchi
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Ingredients: 1⁄4 tsp Honey; to taste Celtic sea salt; 0 cloves Garlic; 1⁄4 tsp Tomato paste; to taste Water; 1⁄2 piece Spring onion; 15 g Carrot (grated); 1⁄4 tsp Fresh ginger (finely chopped); 1⁄2 Tbsp Coconut aminos; 2 pieces Radish; 1⁄4 Tbsp Cayenne pepper; 1⁄4 piece Pointed Cabbage

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Vegetarian

Kimchi

Cut the pointed cabbage into strips and then into large pieces. Put these in a bowl and season with plenty of salt, then mix well and make sure everything is covered.

Fill the bowl with water, cover it and let stand for at least 12 hours.

Then drain the cabbage and rinse with water. Drain well.

Finely chop the garlic and ginger until you have 1 teaspoon of both. Cut the radishes in four and the spring onion in rings of ½ inch.

Put all remaining ingredients in a bowl and mix well.

Divide the mixture between 2 jars and press, close with a lid. Leave in a dark and cool place for at least 24 hours. Open the jar to let the gases escape, close it again and leave for another 48 hours in the fridge.

Kimchi

Kimchi

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