1 head Napa Cabbage
1½ tablespoon Himalayan salt
1 teaspoon minced ginger
2 clove minced garlic
1 teaspoon chili powder
Part 1: Making the Kraut
Chop up Napa Cabbage. Place cabbage into a bowl big enough to get your hands dirty. Wash your hands before playing with food! Add salt then start the massage. Feel the cabbage in your hands. Squeeze and massage to get the salt incorporated into those cellular housing of the cabbage. It’s fun. The cabbage will soften. Place the cabbage mixture in a rubber tight lid and close the lid. Allow the kraut to ferment from 3-10 days. You can eat it by the 5th day. Allow the kraut to breathe one or twice every day. Don’t ignore the kraut.
Part 2: Becoming Kimchi, the transformation
Once kraut is ready, place it in a bowl. Add the rest of the ingredients and start massaging again. Just until the ingredients are incorporated. Place it back in the jar to allow more fermentation in the fridge or serve and enjoy your kimchi!
Congratulate yourself for making such a wonderful side dish!
Kimchi is a staple in Korean dishes. This basic kimchi is fun to make and worth having some in the fridge. Napa Cabbage is best for kimchi but you can definitely use others such as bok choy, daikon etc.
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!