Kimchi in 24 hours! No Sugar & Starch (Edit recipe)

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Making kimchi at home is super easy. For my version, I used ingredients found in my everyday pantry, and a method to speed up the fermentation time. This recipe is just like store bought, if not better! I started making my own after being disappointed with sugar-free kimchi from whole food stores. It always lacked flavour and was never spicy enough for me.

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PREP TIME

2 hours and 30 minutes

COOK TIME

24 hours

INGREDIENTS

Serves: 8-10

Ingredients

2 lb Napa (Wong Bak) Cabbage
25 gram Kosher Salt
100 gram Korean Radish (Mu), julienned (or daikon)
100 gram Green Onion (Scallion), chopped
80 gram Onion, chopped
80 gram Carrots, julienned
50 gram Asian Chives (Chinese Leeks), chopped into 2 inch pieces
45 gram Garlic, minced
15 gram Ginger Root, grated or finely minced
30 gram Gochugaru (Korean chili pepper flakes), adjust to taste
25 gram Allulose, powdered, adjust to taste (or sweetener of choice)
50 gram Fish Sauce, Red Boat brand
20 gram Shrimp Paste, adjust to taste (fermented shrimp sauce)
15 gram Dried Shrimp, minced
1 Probiotic Capsule, 30+ billion CFU, optional
160 gram Water
3 gram Sodium Alginate, see notes

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Remove the outer layer of the napa cabbage. Cut lengthwise through the core and then cut in half. Trim the core, if desired.
In a large mixing bowl, rinse the napa cabbage in cold water and gently separate the layers to clean between each leaf. Dry the napa cabbage in a salad spinner or colander, if desired.
Salt each layer with Kosher salt and let rest on the counter or the fridge for 2 hours.
Meanwhile, prepare the herbs and vegetables. Set aside in a large mixing bowl.
Wash the napa cabbage in cold water to rinse off the salt, and then dry using a salad spinner or colander.
To the herbs and vegetables, add in red the pepper flakes, powdered allulose, fish sauce, fermented shrimp sauce, dried shrimp, and probiotic capsule.
Add the water and sodium alginate to a compact blender. Blend until thickened and add the mixture to the other ingredients. Please read note for substitution options.
Mix all the ingredients together to make a thick paste. Cover each layer of the Napa cabbage with the paste. Fold in half and then transfer to the inner pot of the InstantPot. Scrape and use all of the leftover paste.
Close the Instant Pot lid and choose the Yogurt function. Set it to “Normal" for 24+ hours with the quick release button clicked into “vent” position. My personal preference is 36 hours fermentation, but 24 hours is my recommended minimum time if time does not permit.
At 12 hours, open the Instant Pot lid and turn the napa cabbage with a tong. Close the lid again with the quick release button clicked into “vent” position. Continue to ferment until the end of the cycle.
Turn off the Instant Pot and remove the kimchi. Cut into 2” inch pieces just before serving. Transfer the kimchi to a clean jar or container. Store and refrigerate the kimchi for 2-3 weeks. Enjoy!

Notes

If skipping probiotic capsules and Instant Pot method, fermentation time might need to be longer depending on room temperature. Kimchi will continue to ferment in the fridge. // Traditionally, cooked glutinous rice flour and sugar is used to help with the fermentation process. The stickiness of the glutinous rice flour also helps to adhere the paste to the leaves. In my recipe, I used sodium alginate because it does not leave a slimy texture. Gum arabic, guar gum, xanthan gum can also be used, but the texture might be noticeable. // Sodium alginate is my go-to ingredient to replace cornstarch and rice flour. I have used it to make keto gravy and have only received positive reviews. // This recipe can be easily doubled and can fit a 6 quart Instant Pot to the max line.

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Show nutritional information

This is our estimate based on online research.
Calories:	61
Fat:	0 g
Carbohydrates:	8 g
Protein:	3 g
Cholesterol:	284 g
Sodium:	1327 mg
Fiber:	0 g
Sugars:	1 g
Calculated for total recipe.