Name: Paleo Kimchi
Prep time: 15 min
Cook time: 4320 min
Total time: 4335 min
Yield: 1
Cuisine: Asian
Ingredients: 0 pieces Onion; 1⁄4 piece Carrot; 0.5 cm Fresh ginger; 1⁄4 piece Red pepper (hot); 0 bunches Radish; 1⁄4 Tbsp Fish sauce; 0 pieces Chinese cabbage; 1⁄4 Tbsp Himalayan salt

Nightshade

Marinka Bil

Oven

Snack

Side dish

Asian

Paleo

Paleo Kimchi

Milliliter

Coarsely chop the Chinese cabbage, slice the radish, chop the onion and grate the carrot/ginger. Finely chop the red peppers.

Start by sterilizing the jars in which you are going to make the kimchi.

Wash the jar(s) and lid(s) well in soapy water, rinse with hot water and let them dry in an oven at a temperature of 120°F.

In the meantime, mix all ingredients in a large, clean bowl.

Spoon the mixture into the sterilized jar(s) and press firmly. Make sure the vegetables are in the moisture, this is very important. Add some mineral water if necessary.

Place a weight or a piece of Chinese cabbage on the vegetables to keep them in the water.

Loosely close the jar(s) with a lid and allow to ferment for 2-3 days at room temperature. Some bubbles will naturally appear in the jars.

On days 2 and 3, open the jars briefly to let the air escape. Try the kimchi - does it taste a bit sour? Then the fermentation is successful. If not, let it ferment for another day or 2 at room temperature.

Then turn the lid on the jar and put the kimchi in the fridge, you can now keep it for 3 months.

Paleo Kimchi

Paleo Kimchi

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