Low FODMAP Kimchi - FODMAP Everyday

Name: Low FODMAP Kimchi - FODMAP Everyday
Ingredients: 6- pounds (2.7 kg) Napa cabbage, (quartered lengthwise, cored and chopped into large bite-size pieces); ½ cup (90 g) kosher salt; 2 cups (480 ml) water; 2 tablespoons sweet rice flour; 2 tablespoons Turbinado sugar, (or white or brown sugar); 8- ounces trimmed and peeled daikon, (julienned to yield 2 cups); 4- ounces trimmed and peeled carrot, (julienned to yield 1 cup); 1 ½ ounces (40 g) chopped chives, (or garlic chives if you tolerate them); 3- ounces (85 g) finely chopped scallions, (green parts only, to yield 2 cups); 2 cups (240 g) hot red pepper flakes (gochugaru); ½ cup (120 ml fish sauce, (such as Red Boat); 2 teaspoons minced fresh ginger root

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Low FODMAP Kimchi! Have you been missing this fabulous, spicy, fermented condiment? We use Napa cabbage, Korean hot pepper and show you how to make it!

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Ingredients

6- pounds (2.7 kg) Napa cabbage, (quartered lengthwise, cored and chopped into large bite-size pieces)
½ cup (90 g) kosher salt
2 cups (480 ml) water
2 tablespoons sweet rice flour
2 tablespoons Turbinado sugar, (or white or brown sugar)
8- ounces trimmed and peeled daikon, (julienned to yield 2 cups)
4- ounces trimmed and peeled carrot, (julienned to yield 1 cup)
1 ½ ounces (40 g) chopped chives, (or garlic chives if you tolerate them)
3- ounces (85 g) finely chopped scallions, (green parts only, to yield 2 cups)
2 cups (240 g) hot red pepper flakes (gochugaru)
½ cup (120 ml fish sauce, (such as Red Boat)
2 teaspoons minced fresh ginger root