Gluten-Free Korean Kimchi Appetizers

Ingredients:

1 large Napa cabbage
1/4 cup coarse sea salt
4 cups water
1 daikon radish, peeled and julienned
4 cloves garlic, minced
1-inch piece fresh ginger, minced
2 tablespoons gluten-free fish sauce (check the label for gluten-free certification)
2 tablespoons gluten-free Korean red pepper flakes (gochugaru)
2 green onions, chopped

Instructions:

Begin by cutting the Napa cabbage in half lengthwise. Remove the core and chop the cabbage into bite-sized pieces.

Dissolve the coarse sea salt in 4 cups of water in a large bowl. Submerge the chopped cabbage in the saltwater, making sure it's fully covered. Let it sit for about 2 hours, tossing occasionally.

While the cabbage is soaking, prepare the other ingredients: julienne the daikon radish, mince the garlic, and ginger, and chop the green onions.

Rinse the cabbage thoroughly in cold water to remove the salt. Squeeze out excess water and transfer it to a clean, large bowl.

Add the julienned daikon radish, minced garlic, minced ginger, gluten-free fish sauce, and gluten-free Korean red pepper flakes (gochugaru) to the cabbage. Mix well to ensure even distribution of the seasonings.

Toss in the chopped green onions and mix again.

Pack the kimchi mixture tightly into clean, sterilized glass jars, leaving some space at the top.

Seal the jars and leave them at room temperature for 1-2 days to ferment. Afterward, store them in the refrigerator.

Your Gluten-Free Korean Kimchi Appetizers are ready to enjoy! Serve as a flavorful side dish or appetizer.

This gluten-free Korean kimchi recipe offers a traditional and spicy fermented cabbage dish that's perfect as a side or appetizer with a kick of flavor.