Spicy Fermented Purple Cabbage Kimchi
In a clean fermenting jar, combine the chopped purple cabbage, chopped purple/red onion, salt, chili powder (kashmiri chili powder for deepe...
Ingredients
- 1/2 medium purple cabbage, chopped
- 1/2 large purple/red onion or 1 small onion, chopped
- 1 tablespoon salt
- 1 teaspoon Kashmiri chili powder
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1-2 green chilies, finely chopped (adjust to taste)
- 1-inch piece of ginger, cut into chunks (optional)
Instructions
In a clean fermenting jar, combine the chopped purple cabbage, chopped purple/red onion, salt, chili powder (kashmiri chili powder for deeper red color), minced garlic, grated ginger and finely chopped green chilies. Mix the ingredients thoroughly. Continue to mix periodically for about 10-15 minutes, or until the salt begins to draw out moisture from the vegetables, creating a brine. Pack the mixture tightly into the fermenting jar. Add the ginger chunks on top of the packed vegetables. Place a weight on top of the vegetables to keep them submerged in the brine. A smaller jar filled with water or a fermentation weight can be used. Close the lid of the fermenting jar loosely or use an airlock to allow gases to escape during fermentation. Let the mixture ferment at room temperature for 3-7 days, depending on your desired level of fermentation and ambient temperature. Taste periodically. Once fermented to your liking, seal the jar tightly and refrigerate. Enjoy as a flavorful side dish or condiment.
