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    Home » Recipes » Paleo Salad Recipes

    Paleo Kimchi Recipe

    Last Modified: Apr 15, 2024 by chantal · This post may contain affiliate links · Leave a Comment

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    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.

    black bowl filled with the results of a Paleo Kimchi Recipe
    Jump to:
    • Paleo Kimchi Recipe
    • Ingredients
    • How to Make Paleo Kimchi
    • More Side Dish Recipes
    • 📖 Recipe

    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

    closeup of a bowl of kimchi

    Paleo Kimchi Recipe

    Kimchi perfectly balances tangy and spicy, adding such a vibrant kick to my meals. It's the perfect addition to any bland meal.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Soak and Ferment Time 7 days d 12 hours hrs
    Course condiment
    Cuisine Chinese
    Servings 128 people
    Calories 5 kcal

    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.

    Nutrition

    Calories: 5kcalCarbohydrates: 1gProtein: 0.3gFat: 0.04gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.004gSodium: 1144mgPotassium: 48mgFiber: 0.3gSugar: 0.4gVitamin A: 446IUVitamin C: 4mgCalcium: 13mgIron: 0.1mg
    Keyword chinese, kimchi, paleo
    Tried this recipe?Let us know how it was!

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      Simple Fruit Salad
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      Coconut Fruit Bowl
    • wood bowl filled with Pumpkin Salad for fall
      Pumpkin Salad
    • closeup of a plate full of Canned Salmon Salad on a bed of lettuce
      Canned Salmon Salad

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    Filed Under: Paleo Salad Recipes, Paleo Sides, Veggies and Appetizers Tagged With: fermentation, fermented, pickled, side dish

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