Ultimate Kimchi (fiery version

• Produce

  • 2 Carrots, organic
  • 3 tbsp Chili flakes, powder
  • 1 clove Garlic, organic
  • 1/2 cup Ginger, root
  • 1 Golden beet, organic
  • 1 Granny smith apple, organic
  • 1 Jalapeno pepper
  • 1 bunch Kale, organic
  • 2 Leeks
  • 1 head Napa cabbage, organic
  • 7 Spring onions

• Condiments

  • 1 Honey or maple syrup, Local
  • 1/4 cup Horseradish

• Baking & Spices

  • 1 Sea salt
  • 1 tbsp Turmeric, ground

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar, raw

• Nuts & Seeds

  • 1/2 tbsp Cumin, ground

• Liquids

  • 1 cups Water, pure

• Other

  • 1 2 probiotic capsules (completely optional

Found on nutritionstripped.com

Description

Ingredients

• 1 head of organic napa cabbage
• 1 bunch of organic kale
• 1 organic golden beet
• ½ cup shredded ginger root
• ¼ cup shredded horseradish
• 1 organic granny smith apple
• 7 spring onions, chopped
• 1 clove organic garlic
• 2 leeks, chopped
• 2 organic carrots, shredded
• 1 jalapeno pepper, sliced
• 1 tablespoon ground turmeric
• ½ tablespoon ground cumin
• 3 tablespoons chili flakes or powder
• Sea salt
• 1-2 cups of pure water
• 3 tablespoons raw apple cider vinegar
• Local honey or maple syrup to taste
• 1-2 probiotic capsules (completely optional)

Directions

• First, sterilize every piece of equipment youll be using (bowl, knives, cutting board, mason jar for storing, etc.); I do this by submerging them in boiling water for about 5 minutes.
• In a large mixing bowl, combine all shredded fruits, vegetables, and spices.
• Using several large mason jars or 1 large mason jar (which I recommend) pack in each jar full with the shredded fruits, vegetables, and spices. Youll pack these into the very top, then use pressure from your fist to press it down leaving a little room at the top.
• In a small mixing bowl, combine water, apple cider vinegar, honey and opened probiotic capsules (if youre using these only) and stir until combined. Pour this mixture to fill each mason jar to the top with liquid leaving only 1½ inches for the vegetables to expand. Most likely you will need additional water to fill to the top, just use filtered water for the extra.
• Option to use a piece of parchment paper or wax paper, place under the lid to keep the liquids from the metal and secure by tightly screwing on the lids of each jar.
• Shake well and store in a dark, cool place for 3-4 days, weeks, or up to 1 month depending on the flavor and strength of flavor. Shake these jars daily (an important step!).
• Open the jars and taste your cultured vegetables and adjust for seasonings, you may want to gradually add about 3 tablespoons of honey or maple syrup to sweeten. If the kimchi has reached a flavor and strength you enjoy, remove from countertop and place in the fridge.
• Store in the refrigerator after opening for several weeks if not months.