Spiced Pickled Vegetables
Gallbladder, Colon, Gut Support
|Make sure all ingredients are cleaned appropriately and is produce that is local and organic|
- 1 large head of cabbage (about 900g)
- 1 medium onion (about 220g)
- 1 daikon radish (about 900g)
- 3 carrots (about 450g)
- 1 bunch green onions
- 4 garlic cloves, minced
- 2.5cm piece of ginger, grated
- 1-2 Tbsp. red pepper powder – less if you don’t wish it to be too spicy
- Himalayan Salt
- 2% brine
- Trim ends and roughly chop cabbage. Slice onion thinly and mince green onions. Chop radish into 1cm pieces.
- Weigh vegetables to determine how much salt to use. Check the chart below or use 4.4 gm Himalayan of salt per pound (round up to the nearest gram).
- In a large bowl, combine cabbage, onion, radishes, red pepper powder and appropriate amount of salt. Let set for about 20 min to let the brine release.
- Pick your jar size. 900g fits snuggly in a 1.5 - 2 Litre jar but you need room for expansion.
- Pack vegetables into the jar a few scoops at a time. Use a kraut pounder, wooden spoon or rolling pin to pack the veggies in tight and release the brine. Fill jar until it is no more than 75% full to leave room for expansion.
- You should have at least 2.5cm of brine above the veggies. If you don't have that much, add more 2% brine (19 gm or 4 tsp of fine grain Himalayan salt per 1L of water).
- Let set at room temp for 5-7 days. Once bubble activity slows down, let it continue to ferment in the fridge.
- Many people like to eat their kimchi right away but you can ferment for a full 12 weeks.
Throughout our programs, we include the use of IMMUNOClean™ as a vital component towards the success of one’s health. Before beginning any program, be sure you have consulted your DBM Physician / Practitioner.