From Kimchi to Sauerkraut: Recipes that are Good for Your Gut

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Homemade Kimchi

Ingredients

• 1 head Chinese cabbage
• 1 heaping tbsp sea salt or kosher salt
• Water
• 1 tsp ginger, grated
• 1-5 tsp red chili flakes (depending on your spice preferences)
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• 1 radish bulb, peeled and cut into strips
• 3-4 garlic chives, chopped
• 4 garlic cloves, peeled
• 2 1/2 tbsp paprika 
• 1/8 cup fish sauce (substitute algae powder for vegetarians)

Instructions

1. Quarter the cabbage, remove the stalk, and wash thoroughly.
2. Place cabbage into a bowl and add the salt, massaging to mix. Leave for 2 hours, mixing every 30 minutes.
3. Mix the ginger, garlic, and fish sauce to form a paste. Then add the paprika and chili flakes.
4. Add the radish and chives to the cabbage. Add the paste and mix well.
5. Place the kimchi in a sealable jar and add water to submerge, weighing the cabbage down if necessary. Leave some room at the top to prevent overflow as it ferments.
6. Leave at room temperature for 1-5 days. Open the lid once a day to allow gas to escape. Then refrigerate for about a week for the best flavor.