“Oooh, this one’s gooooooood,” I caught myself saying out loud when I first tasted this tangy, spicy delight. While in some ways it is a traditional kimchi, the first thing that sets it apart is the use of red cabbage (or purple cabbage if you prefer to call it that). Red cabbage is packed with vitamin C and other nutrients that you don’t find in green cabbage or the traditional napa cabbage commonly used for kimchi. I used more spices too: Fresh garlic, ginger, onion and turmeric to go along with the red pepper flakes.
I also chose to salt the veggies as is commonly done with sauerkraut rather than make a brine more typical to kimchi. Just wanted to try something new as I like to experiment and it came out so well I’d definitely do it again.
I very much like this one and think you will too. Simple to make and even easier to eat.
Click here for this recipe: http://fermentationrecipes.com/red-cabbage-kimchi/1391
