If you are a paleo enthusiast or dabbling in the diet, you might think that the spicy, tangy delight of kimchi is off the menu due to its typical inclusion of non-paleo elements like sugar and fish sauce. But what if I told you that you could prepare your very own paleo-friendly kimchi, without skimping on taste or tradition?
Let's dig-in to the immersive process of creating a batch of paleo kimchi—grain-free, dairy-free, and naturally sweetened. All the pizazz of the traditional Korean dish, with a caveman twist. By the end, you'll be reveling in a jar of homemade, gut-boosting kimchi that’s not only nutritious but also compliant with your paleo lifestyle.
Paleo Kimchi Recipe
It's clear that embracing fermented foods like kimchi can be a flavorsome and functioning addition to your paleo lifestyle. The satisfaction of creating your own paleo kimchi might just outweigh the convenience of purchasing it. You'll have control over every nutrient-dense ingredient and can adjust flavors to your liking each time you craft a new batch.
This is an adventure in culinary crafting that speaks to your core—literally. Whether you're on a strict paleo regimen or simply looking for a new, healthy food to add dimension to your diet, homemade paleo kimchi is worth the (slight) wait.
If you want to really make a meal out of this traditional Korean pickled dish, try adding it as a side dish to your Bulgogi, or Korean BBQ Short Ribs. You won't be disappointed at how the flavors come together.
Ingredients
Serves: 128 Prep Time: 40 minutes and 8-12 hours Ferment Time: 5-7 days
- 2 heads Napa cabbage
- 2 Daikon radishes, peeled and sliced
- 5 carrots, peeled and sliced
- 1 bunch scallions, sliced
- A 2-inch piece of fresh ginger, minced
- 16 garlic cloves, chopped
- ¼ cup fish sauce
- ½ cup chili paste, to taste
- 1 ¼ cups sea salt
How to Make Paleo Kimchi
Wash the cabbage leaves and let them soak overnight in a brine of 1 cup sea salt and 1 gallon water.
Once soaked, discard the soaking liquid and combine the cabbage with the radishes, carrots, scallions, ginger, garlic, fish sauce and chili paste.
Add the remaining ¼ cup sea salt to the mixture and combine well.
Place the mixture little by little in your fermentation jar, pounding it vigorously to release the juices.
Make sure that the extracted water covers it entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the mixture.
Press the mixture and keep it under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
Place the fermentation jar in a warm spot in your kitchen and allow the Kimchi to ferment for 5 to 7 days.
Check on it from time to time to be sure that the brine covers the mixture and to remove any mold that may form on the surface.
A good way to know when it’s ready is to taste it during the fermentation process. It’s ready when you’re satisfied with the taste.
More Side Dish Recipes
If you love side dishes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Creamy Garlic Mushrooms Recipe
- Paleo Mashed Potatoes Recipe
- Slow-Cooked Garlic Artichokes
- Grilled Paprika Brussels Sprouts
- Eggplant, Zucchini, and Tomato Bake
📖 Recipe
Paleo Kimchi Recipe
Equipment
- 1 Fermentation Jar
Ingredients
- 2 heads Napa cabbage
- 2 Daikon radishes peeled and sliced
- 5 carrots peeled and sliced
- 1 bunch scallions sliced
- A 2-inch piece of fresh ginger minced
- 16 garlic cloves chopped
- ¼ cup fish sauce
- ½ cup chili paste to taste
- 1 ¼ cups sea salt
Instructions
- Wash the cabbage leaves and let them soak overnight in a brine of 1 cup sea salt and 1 gallon water.2 heads Napa cabbage, 1 ¼ cups sea salt
- Once soaked, discard the soaking liquid and combine the cabbage with the radishes, carrots, scallions, ginger, garlic, fish sauce and chili paste.2 Daikon radishes, 5 carrots, 1 bunch scallions, A 2-inch piece of fresh ginger, 16 garlic cloves, ¼ cup fish sauce, ½ cup chili paste
- Add the remaining ¼ cup sea salt to the mixture and combine well.
- Place the mixture little by little in your fermentation jar, pounding it vigorously to release the juices.
- Make sure that the extracted water covers it entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the mixture.
- Press the mixture and keep it under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
- Place the fermentation jar in a warm spot in your kitchen and allow the Kimchi to ferment for 5 to 7 days.
- Check on it from time to time to be sure that the brine covers the mixture and to remove any mold that may form on the surface.
- A good way to know when it’s ready is to taste it during the fermentation process. It’s ready when you’re satisfied with the taste.
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