just winging it LOL 🤣
I had to find alternative ingredients though because of where I am at. Depending on the size of the cabbage too. Btw the recipes is keto-friendly (no refined sugar).
- 16 tbsp of organic coconut aminos (soy sauce alternative) - it has less sugar and salt than the original soy sauce.
- 3-4 garlic
- 17g paprika (medium spicy - depends on your tolerance) and adjust accordingly based on the amount of cabbage. This is for medium size cabbage.
- 1 tsp cayenne pepper (optional)
- 3-4 tbsp of xylitol (sugar alternative)
- 3 - 4 big size of white onions
- thumb size ginger
- 1 tbsp black pepper
Process:
1.) Cut the cabbage accordingly to your liking. Wash it. Put 2 tbsp of salt (I use himalayan salt)
2.) Mix the salt properly with the cut cabbage. Leave it for 2-3 hours. If you cut it small then 2 hrs will do, if big then 3 hrs will do. But I suggest, you check the cabbage every 1 hour. The objective is to extract the excess water from the cabbage using the salt which also serve as seasoning for the cabbage. You know when it is ready when you can see the water comes out and the cabbage is no longer brittle.
3.) Whilst waiting for the cabbage, do the kimchi paste. Use a blender, put the garlic, ginger, paprika, cayenne pepper, xylitol, black pepper, aminos. Blend it to create a paste. Taste the paste and adjust accordingly — is it sweet or spicy enough. Do not put salt in the paste because the cabbage is salt enough! 😂
4.) Rinse the cabbage with cold water 3-4 times. Make sure ro remove excess water.
5.) Slowly mix the paste with the cabbage. Thoroughly mix it until the cabbage is covered by the paste.
6.) Cover it in a sealed container. Put it in the fridge and let it ferment for 48 hrs. ☺️
Enjoy! ❤️
tbsp - tablespoon
tsp - teaspoon
