Paleo Kimchi — Meal
Meal

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Macros (per serving)

Fat

0%

(0 g)

Protein

16%

(2 g)

Carbs

84%

(10 g)

6 g Net,

4 g Fiber

49 Calories (per serving)

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Sauces, Dips & Dressings

Vegetable Dishes

Paleo Kimchi

Ingredients

Calculate Cost

Milliliter

1500

Chinese cabbage

1 piece

Carrot

2 pieces

Radish

1 bunch

Onion

1 piece

Red pepper (hot)

2 pieces

Fresh ginger

5 cm

Fish sauce

3 Tbsp

Himalayan salt

3 Tbsp

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

72 hr 0 min

1

Coarsely chop the Chinese cabbage, slice the radish, chop the onion and grate the carrot/ginger. Finely chop the red peppers.

2

Start by sterilizing the jars in which you are going to make the kimchi.

3

Wash the jar(s) and lid(s) well in soapy water, rinse with hot water and let them dry in an oven at a temperature of 120°F.

4

In the meantime, mix all ingredients in a large, clean bowl.

5

In the meantime, mix all ingredients in a large, clean bowl.

6

Spoon the mixture into the sterilized jar(s) and press firmly. Make sure the vegetables are in the moisture, this is very important. Add some mineral water if necessary.

7

Place a weight or a piece of Chinese cabbage on the vegetables to keep them in the water.

8

Loosely close the jar(s) with a lid and allow to ferment for 2-3 days at room temperature. Some bubbles will naturally appear in the jars.

9

On days 2 and 3, open the jars briefly to let the air escape. Try the kimchi - does it taste a bit sour? Then the fermentation is successful. If not, let it ferment for another day or 2 at room temperature.

10

Then turn the lid on the jar and put the kimchi in the fridge, you can now keep it for 3 months.

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Details

Allergens

Nightshade

Diet

Paleo

Course

Snack, Side dish

Cooking equipment

Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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