Low FODMAP Kimchi

Name: Low FODMAP Kimchi
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

www.fodmapeveryday.com

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