Ginger Kimchi-made with daikon radish, Napa cabbage, carrots, ginger, garlic, and chili garlic paste.
Ingredients
6 cups Shredded Napa Cabbage
1 cup Shredded Daicon Radish (or can swap with beets-see note above)
1 cup Shredded Carrots
2 tbsp minced ginger
1 tbsp minced garlic
2 tsp chili garlic paste or harissa (I found the harissa to not have enough zing)
2 tsp kosher salt
Instructions
Place all ingredients into a large bowl and mix, mashing down ingredients.
The cabbage will shrink considerably, keep mashing for a few minutes. Cover and place into a fridge overnight for a brine to form.
The next day, smoosh kimchi mixture into jars, pushing down as much as possible. Leave 2 inch head space at top of jars, making sure there is enough liquid to cover the kimchi
Place
Perfect Pickler® Fermenting Kit
on top or nylon mesh/cheesecloth over the top of the jars. I place a container underneath to prevent the juice from overflowing onto counter.
Check after 2 days, making sure the kimchi is submerged under brine. If not, push it back down. If there is a slight whitening/drying of top layer, scoop off and discard (this happens only in the container with a mesh cover). You may have to pour off some bring if you're getting too much overflowing.
Continue letting kimchi sit until you like the taste, about 5-7 days (again, the warmer it is, the faster this will take).
Serve on top of salads or eat on its own.
Notes
This info is based on an entire quart of kimchi. It is very low in calories. Vitamins in entire jar: 1741 mg of potassium, 349% Vitamin C, 287% Vitamin A, 34% calcium
Nutrition Information
Serving size: 1 quart Calories: 182 Fat: 0 g Carbohydrates: 31 g Sugar: 11 g Fiber: 9 g Protein: 8 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/blog/ginger-carrot-daikon-kimchi/