Low FODMAP Kimchi
Delicious and quick low FODMAP variant of a traditional kimchi
Servings: 20 Servings
Cost: $
Ingredients
Vegetables
- 800 Grams Chinese/Napa Cabbage
- 300 Grams Daikon
- 250 Grams Carrot
- 5-10 Green part of spring onions
Sauce
- 3 tbsp Korean Chili Flakes
- 1 tbsp gochujang paste
- 3 tbsp Water
- 1 tbsp Honey
- 1 tsp Sesame Oil
- ½ tbsp Soy sauce
- ½ tbsp Fish Sauce
- 1 tbsp Miso Paste
Instructions
Prepping the Vegetables
- Peel the carrots and daikon.
- Peel the carrots into thin strips using a vegetable peeler. Matchstick the daikon and cut the spring onions into 1 inch chunks.
- Take the outer layers off the cabbage. Cut it into quarters length wise. Cut the cabbage into 1-1½ inch segments and give them a good wash in a colander
- Place the cut pieces of cabbage in a large bowl and sprinkle with salt. Let sit for 10 minutes then fill the bowl with water and rinse the salt off the cabbage, repeat the rinse process 1-2 times.
Making the sauce
- Mix all the ingredients for the sauce into a bowl. Adjust the amount of chili paste and water depending how spicy and thick you would like the sauce.
Making the Kimchi
- Mix the sauce with the vegetables in the bowl. Make sure everything is well covered.
- Grab a large clean jar and tightly pack the vegetables into the jar. Press hard to squeeze all the juice out to make sure all the vegetables are submerged when the jar is full.
- Leave on a counter top for 2-3 days depending on how hot the room is. Remember to open the lid 1-2 times a day and let all the pressure out (otherwise it might explode) and then transfer into the fridge for about a week. Let the pressure out once a day while storing it i the fridge to prevent the build up.