Kim Chi Lite
1 napa cabbage
dash of sea salt
Optional: garlic, chives, dill, basil, rosemary — I’d recommend
Chop napa cabbage in food processor. Add salt and massage. Add optional herbs and mix well. Pack into a jar. If you are not seeing juice covering the vegetables, either use a tamper to pummel the veggies and release juice or add a little brine. Exact amounts of salt to water are not important. Trust your judgment! Cover tightly (does not have to be completely air tight). Let sit on the counter 12 hours (either over night or all day). Tighten cover and place in the fridge. It will continue to ferment and can keep 6-8 weeks.
Fermented foods are loaded with probiotics, which help digestion. Eat a little each day. If you want to add a little color, shred some carrot or beet into it before serving.