This recipe from Clean Wellness Coach Shannon Sinkin, is going to rock your world! We’re definitely on a fermented kick here at Clean, last week Chef Franky G gave you a great recipe and step by step instructions, later on this week another one of our Clean Wellness Coaches will share some of his latest fermented experimentations, and now Shannon gives us an amazing kimchi recipe. So get those crazy delicious probiotic rich foods in and stay tuned for more!
- 1 head Napa cabbage, shredded
- 1 large carrot, coarsely grated
- 1 4-5″ daikon radish, coarsely grated
- 4-8 garlic cloves (depending how much you love garlic), thinly sliced
- 1 2″ knob of ginger, finely grated
- 4 green onions, roughly chopped
- 2 tablespoons sea salt
- 1 teaspoons crushed red pepper
- 3 teaspoons chili powder
- 3 teaspoons sesame oil
- 2 tablespoons wheat free tamari
- 2 tablespoon toasted sesame seeds
Note: all spice measurements are adjustable. If you like it spicier, add more chili or red pepper. If you love sesame, add an extra splash of sesame oil.
1. Combine all ingredients in a large bowl.
2. Stir well to combine.
3. Pound vegetables with a wooden mallet or meat hammer (or even a heavy glass jar) to release juices.
4. Fill glass mason jars (I use 3 quart jars) with kimchi.
5. Press down with your mallet so that juices come to the top of the vegetables. Leave at least 1″ of brine over the vegetables and 1″ air space at the top of the jar.
6. Cover tightly and leave at room temperature to ferment for at least 3 days.
7. After 3 days, transfer to refrigerator. Keeps for several months.
I hope everyone enjoys this, I have a lot of fun doing it myself!
Shannon Sinkin is one of our Wellness Coaches here at Clean. She draws from her professional and personal experiences with holistic medicine and nutrition to help guide and support our community and feels very fortunate to be able to share the journeys of so many people while they work towards optimal health and vitality. Shannon is widely knowledge about how to live “Cleanly” with a family, having given birth to a beautiful baby boy a year and a half ago. Passionate about local food and sustainable living, she sees clean living as extending beyond what we eat, to include our homes, work environment and products we use. Having moved from coast to coast to receive degrees in Human Ecology and Landscape Architecture, she is now settled in upstate New York with her husband and son.