Name: Kootenay Style Kimchi
Yield: 6-8
Ingredients: ¼ cup Honey Ginger White Balsamic Vinegar; 1 head Napa cabbage (shredded); 1 bunch kale (shredded); 1 daikon radish (thinly sliced); 1 large golden beet (grated); 1 large apple (grated); 2 large carrots (grated); 6 green onions (sliced); 4 cloves garlic (minced); 1 Tbsp fresh ginger (minced); ½ jalapeño (seeded and minced); 1 Tbsp turmeric; ½ tsp cumin; Fresh pepper (to taste); 2 Tbsp mineral sea salt

Kootenay Style Kimchi

Cindy Spratt Nutrition

Servings

6-8

Calories

Honey Ginger White Balsamic Vinegar brings a subtle sweetness and depth of flavour to this probiotic-rich Kootenay Style Kimchi. Made with fresh vegetables, warming spices, and a natural fermentation process, this homemade kimchi is perfect as a side dish, in rice bowls, or as a bold addition to your favourite meals.

Ingredients

¼ cup Honey Ginger White Balsamic Vinegar
1 head Napa cabbage (shredded)
1 bunch kale (shredded)
1 daikon radish (thinly sliced)
1 large golden beet (grated)
1 large apple (grated)
2 large carrots (grated)
6 green onions (sliced)
4 cloves garlic (minced)
1 Tbsp fresh ginger (minced)
½ jalapeño (seeded and minced)
1 Tbsp turmeric
½ tsp cumin
Fresh pepper (to taste)
2 Tbsp mineral sea salt

Directions

In a large bowl, combine all vegetables, massaging and squeezing with your hands until softened and releasing liquid.
Pack the mixture tightly into sterilized wide-mouth mason jars, ensuring liquid covers the vegetables. Leave space at the top for fermentation expansion.
Place a clean cabbage leaf or a ferment weight over the mixture to keep it submerged. If needed, add a little boiled, cooled water.
Seal the jar and ferment at room temperature for 5-10 days (or up to a month), tasting regularly until desired flavour is reached.
Once fermented, store in the refrigerator for up to several months.

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