Tasmanian Pepperberry Kimchi (AIP, Keto, Paleo, Vegan)
This is an atypical kimchi with gorgeous unique flavors that bring the spice without the nightshades. It is my personal favorite and goes well with a variety of dishes!
Equipment
- 68oz Glass Jar or Crock
- Fermenting Weight
Ingredients
- 1 Napa Cabbage quartered and chopped
- 1/2 onion quartered
- 1 bunch green onions/scallions cut into 1" pieces
- 2/3 garlic cloves, thinly sliced
- 3 tbsp pink salt divided
- 3-4 carrots, peeled and rinsed (2-3 purple carrots for color!)
- 1 small beet/beetroot, thinly sliced optional, for color
- 3-4" section daikon radish, cut into sticks (about 1 cup)
- 1 large green apple diced, reserved
- 1-2 tbsp black peppercorns
- 1-2 tbsp Szechwan peppercorns
- 1-2 tbsp green peppercorns
- 1-2 tbsp Tasmanian pepperberries
- 1 tbsp coconut aminos
- 1/4 cup water
Instructions
- Sanitize a large 68oz jar or two roughly 2 liter jars and fermenting weights in the oven at 180ºF for 5 minutes.
- Wash and quarter cabbage lengthwise, then chop to desired length. Thicker is more authentic (about 1 inch), but I chopped mine to about a half inch. Place in a large bowl, toss with 2 Tablespoons Pink salt and set aside for at least 30 minutes to an hour for it to begin to ferment.
- Slice the radish in sticks and set aside.
- Peel and slice the carrots in rounds or sticks and set aside.
- Thinly slice the little beetroot and set aside.
- Halve the onion and quarter it, reserving for the blender.
- Chop the tops off the green onions/scallions and cut off the whites. Reserve the whites for the paste and chop the greens in one inch sections.
- Quarter or dice the apple so the blender can handle it.
- In the blender add the apple, onion scallion whites, peppercorns, 1 Tbsp pink salt with the water and coconut aminos. Blend until smooth.
- Rinse the cabbage, drain and then add all the ingredients to the large bowl and toss together.
- Carefully scoop the mixture into the sanitized jars and beat down with a wooden spoon or french rolling pin until you have at least 2" space at the top and the liquid from the cabbage and pepper mixture cover the top. Set the fermenting weights or a ziplock full of water (sealed) and close the lid.
- Leave for a week or so to culture fully.