Spicy, Simple Kimchi
1 head of organic green cabbage
1/2 head of organic red cabbage
½ cup shredded ginger root
1 organic granny smith apple, chopped
7 spring onions, chopped
1 clove organic garlic, minced
2 leeks, chopped
2 organic carrots, shredded
1 jalapeno pepper, sliced
1 TB turmeric, ground
½ TB cumin, ground
3 TB red pepper flakes
Sea salt, to taste
1-2 cups filtered water
3 TB raw apple cider vinegar
Coconut nectar, to taste
2 probiotic capsules, open and pour in
Chop, shred, mince and more- put all the produce & spices in a large bowl & mix together well.
Line up 3-4 mason jars or a large mason jar and pack the produce into each one. Keep pushing the produce down until it is packed as tight as possible and until there is roughly 1/2 inch remaining on the top.
In a small bowl, mix together the vinegar, nectar, probiotic and water. Pour this mixture into each jar and leave 1 1/2 inches at the top.
Shake each jar or the big jar well and store in a cool, dark place for 4-5 days. You can leave it out if it is not strong enough for you. Then, place it in the refrigerator. Kimchi lasts for about a month once refrigerated.