Reduced-Salt Kimchi (Spicy Pickled Cabbage)

A spicy superfood made super duper by slicing the salt.

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Ingredients

1. 1½ lbs / 675 g (small head) Chinese or Napa cabbage
2. 1½ Tbsp. / 27 g coarse gourmet salt crystals, i.e. Aztec, Himalaya, Celtic
3. ¼ cup / 60 ml apple cider or rice vinegar
4. 4 green/spring onions or scallions, cut into 2-inch / 5-cm pieces
5. 2½ Tbsp. / 12 g red chili or cayenne pepper
6. ¼ cup / 40 g yellow or purple onion, very thinly sliced
7. 2 fresh garlic cloves, minced
8. 1-inch / 2½-cm piece fresh ginger, grated
9. 2 tsp. / 8 g coconut sugar or yacon syrup
10. ⅓ cup / 80 ml lemon juice

Directions

1. Chop cabbage coarsely into large pieces, about 2×1 inches / 5×2½ cm.
2. Place in large glass bowl, add salt, and toss. Set aside to wilt for 45-60 minutes, tossing every 10 minutes to re-incorporate moisture.
3. Rinse cabbage thoroughly under cold running water, then set aside in colander to drain for 30 minutes.
4. In the meantime, combine garlic, ginger, and sweetener to make uniform paste. Let paste stand for 15 minutes.
5. Transfer cabbage to large bowl and add garlic-ginger blend, scallions, chili, and onion, and combine well. Take care that cabbage pieces are well-coated.
6. Pack mixture tightly into a 1-quart/liter lidded glass jar, leaving 1½-inch/3¾ cm space at top.
7. Use the water to lightly “rinse” the bowl, to capture any remaining seasoning. Pour the liquid into the jar.
8. Screw on jar lid, and let stand at room temperature (65-70°F / 18-20°C) for 2 days. Refrigerate when finished.

Notes:

If kimchi has a fungal scent or looks slimy, discard.

Store in refrigerator. Kimchi will keep for several months, continuing to ferment slowly

Exchanges per Serving: ¼ cup / 50 g (*For low-sodium diets: 1 Tbsp. / 12 g yields less than 140 mg sodium)

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