A spicy, sour, lemony fresh adaptation to traditional Korean Kimchi, made without additional salt
- 1 small head of suey choy (Japanese Cabbage)
- 1 red onion, peeled
- 5 garlic cloves, minced
- 5 stalks of celery
- 5 carrots, peeled
- 2 inch piece of raw ginger, peeled
- 2 hot peppers, seeded, (optional)
- 4 inch piece of daikon radish, peeled
- 2 Granny Smith apples, cored and peeled
- 1 bunch of parsley, finely chopped
- ½ cup dulse
- ½ cup juice from a successful batch of fermented vegetables
- Wash all fruit and vegetables.
- Using a food processor, with a coarse grater blade, coarsely grate suey choy, onion, celery, carrots, ginger, garlic, peppers, radish, and apples. Place in a 2 quart bowl.
- Add parsley, dulse, and fermented vegetable juice to the grated vegetables and mix well.
- Place fermented vegetables in a sanitized wide mouth jar. Press down with a kraut pounder to remove any air pockets and ensure a solid pack. Wait for 1 hour so that juice from the vegetables rises to the top of the jar.
- Place a single cabbage leaf over the contents of the jar, pushing it down under the liquid in the jar. This protects the fermenting vegetables from exposure to the air, which can cause mold. A glass weight or other heavy object can be used to keep the cabbage leaf below the surface of the brine.
- Secure the jar lid with a vapour lock to inhibit contamination.
- Allow to ferment for 5 to 7 days, or until active fermentation ceases.
- Allow the fermented vegetables to ferment at room temperature for a week. Once all active bubbling has stopped the jar may be refrigerated.
- Replace the vapour lock lid with a normal wide-mouth lid. Refrigerate.
- It may take a week or more for the flavours to meld and be to your liking. Serve when it tastes how you like it.
- Calories: 1328
- Sugar: 156
- Sodium: 1578
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 307
- Protein: 42
- Cholesterol: 0