No-Fat Raw Vegan Kimchi

• 1 head napa cabbage, outermost leaves removed, well rinsed

• 1/4 cup pineapple juice, fresh
• 1/4 cup, lime juice
• 3 Tbsp fresh ginger, peeled and chopped

• 3 - 5 cloves garlic 
• 1 small sweet onion 
• 1/2 jalapeno, cut in thin slices

• 1 whole carrots, thinly shaved with potato peeler
• optional: 3 green onions, roughly chopped

Instructions

1. Quarter napa cabbage and carefully removing the bottom core (hard white section) with a sharp knife. Discard bottom core.
2. Chiffonade the cabbage into thin slices.
3. Pour pineapple and lime juice over cabbage in bowl and set aside. 
4. Next add lime and pineapple, fresh ginger, garlic, onion and jalapeno to a food processor or blender. Blend until smooth. 
5. Add this sauce to cabbage. Set aside.
6. In the meantime, add your chopped carrots and green onion (optional) to the cabbage. Stir to combine, then cover and set aside.
7. Mix frequently over next hour or two.  
8. Then serve with a main dish.