| Prep Time | 20 minutes |
| Servings |
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Ingredients
- 1 medium Napa or Savoy cabbage (cored, quartered and cut into 1-2 inch pieces
- 2 tbsp sea salt
- 2 tbsp liquid aminos
- 2 tbsp coconut sugar
- ¼ cup pineapple juice
- ¼ cup water
- 2 tbsp ginger (peeled, coarsely chopped)
- ¼ cup garlic cloves
- 1 small onion (peeled and quartered)
- 1/3 cup red chili flakes
- 2 carrots (peeled and grated)
- 4 green onions (sliced)
Ingredients
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Instructions
- Place the liquid aminos, coconut sugar, pineapple juice, water, ginger, garlic, onion and chili flakes in a food processor.
- Process until well combined.
- Place the cabbage, carrots, green onions and sea salt in a large bowl.
- Using clean hands, massage the cabbage mixture for 10 minutes, then let the mixture rest for an additional 5 minutes.
- Massage the vegetables for 10 more minutes or until cabbage has softened and some liquid has been released.
- Pour the chili sauce mixture into the cabbage and toss to coat evenly.
- Pack the cabbage mixture into two large jars, pressing the mix down until some of the liquid comes to the top.
- Close the jars loosely and place in a warm spot. Let sit for 4-5 days.
- If foam starts to form, skim it off. After about 4 days, taste the kimchi to see if the fermentation level is at your liking.
- Ferment for 1-2 days more if desired, or if the kimchi is finished, seal the jar and store in the fridge for up to one month.
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