rainbow kimchee

​These colorful, fermented vegetables are a nutritional powerhouse addition to any meal or snack. 

They also happen to be delicious. This is my favorite recipe and it's a stunning colorful presentation. Add it to avocado toast and eggs in the morning. Top over hummus and rice crackers. Toss in a salad for lunch. Add to grains and roasted vegetables or proteins in the evening.
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​(Makes 1 quart or 2 large Mason Jars)
Ingredients

1 medium head cabbage
3 bell peppers (1 yellow, 1 red, 1 orange)
1 bunch rainbow carrots peeled and cut into matchsticks
1 daikon radish peeled and cut into matchsticks
Water to cover cabbage + 3 tbsp for paste 
1/2 bunch cilantro chopped

1/4 cup pink salt 

1 tablespoon chopped garlic 

1 teaspoon chopped ginger

1 tablespoon coconut sugar

3 tablespoons ground red pepper 

4 chopped green onions 


Instructions
Cut cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips. Place the cabbage and salt in a large bowl. Using your hands massage the salt into the cabbage add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar of sauce. Let stand for 1 hour. Rinse the cabbage under cold water and drain in a colander.

Meanwhile, combine the garlic, ginger, sugar, red chili powder and 3 tablespoons water in a small bowl and mix to form a paste.

Using your hands, gently work the paste into the cabbage and chopped vegetables in a large bowl. Add chopped cilantro and green onions. 

Pack the kimchi into the jars pressing down on it so there is no air. Seal the jar with the lid. 

Ferment by letting the jar stand at room temperature for 3 days. Refrigerate when ready.

Recipe by Jasmine Jacobson
Image by Brennan Woo