No-Fat Raw Kimchi

Ingredients and Steps

• 1 head garlic (~1/3 cup cloves or 45g)
• 2 lemons, peeled and whole

First - place whole head of garlic (cloves removed but skins left on) into blender with juice of 2-3 lemons - blend until well ground up and then push the creamy garlic liquid through a sieve to remove skins and chunks.  Add 3 sun dried tomatoes and 3 dates to sauce to soak for 20 mins. Remove dates and sun dried tomatoes and set aside after soaked.  

• 1 head napa or savoy cabbage or collard greens or watercress or head of escarole (or any combo of these), outermost leaves removed and cut into quarters with core removed - then cut each quarter 1" intervals

Put cut up cabbage (or any greens)  in bowl and pour garlic sauce (remove dates and sun dried tomatoes after soaked for 20 minutes) over and mix well

Make chili sauce. 

CHILI SAUCE

• 3 Tbsp (18 g) fresh ginger, peeled and chopped
• 1 celery stalk 
• 1 small white onion (or 1/2 large or ~100 g)
• 1/2 jalapeno
• 3 sun dried tomatoes - soak it in the garlic paste beforehand
• 3 dates - soak in garlic paste beforehand
• optional: shake of cardamom

Put in food processor or blender.  Taste and adjust flavor as needed.  

VEGETABLES

• 2 whole carrots, finely chopped or grated into matchsticks
• 3 broccoli stalks, diced
• 2 cucumbers diced
• 1 red pepper, diced
• 1/2 daikon radish, in cubes
• 6 green onions, chopped
• 1 green apple, chopped
• optional: dulse flakes

Mix the veggies into the sauce and pour over cabbage. Let marinate overnight in fridge and eat the next day.