Not everyone likes the spiciness of kimchi, so this version still has a little heat from the ginger, but no spice… just for you!
Ingredients:
1/2 a large cabbage, chopped into inch squares
1 red pepper, chopped into inch squares
1 yellow pepper, chopped into inch squares
1 bag of radish, sliced
1 bunch of spring onions (or one small red onion), chopped
2 inchs of ginger, grated
2 garlic cloves, grated
1-2 tsp of miso paste
2 tsp. dried rosemary
3 tsp. of Himalayan or Sea-salt
2 tbsp. of seaweed flakes (optional, but it my mind highly desirable for taste and nutrient content)
Directions:
- Add all ingredients to a large bowl and mix well (you will need to mush the miso in with the back of a spoon)
- Cover and leave for 30 mins
- Stir well, cover and leave for another 30 mins
- Stir well one last time, cover and leave for another 30 mins
- Add all the ingredients to a large mason jar (or a couple of smaller one’s)
- Pack down tightly and add a little fresh water to fill up any air gaps
- Weigh everything down under the water level (making sure there is at least 2 cm air gap at the top of the jar)
- Leave on your kitchen side (not in direct sunlight) for a min of 5 days (I prefer twice this time for a stronger kimchi)
- Make sure to burp (open the jars) each day to release any gases that will build up)
- Place in a fridge and start consuming when ready
For more healthy recipes…
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