Photos, video and recipe courtesy of Camille Lyu – Nutritional student under the supervisor of Dani Renouf, RD, MSc
Kidney-Friendly Vegan Kimchi
1 head (1 lb) napa cabbage
4 stalks of green onions, green part only, cut into pieces
3 tbsp red pepper flakes
½ cup onions, thinly sliced
4 cloves of garlic, minced
1 inch of ginger, grated
1 tsp sugar
2 tbsp sea salt
Cut cabbage vertically into 8 wedges. Place wedges in a large bowl. Add 2 tbsp of salt and massage salt into the cabbage until wet and slightly wilted, 3-4 minutes. Set aside for 50 minutes.
Meanwhile, prepare the rest of the ingredients. Thinly slice ½ cup of onions. Cut the green part of green onions into 2-inch pieces. Mince 4 cloves of garlic. Grate 1 inch of fresh ginger. Add 1 tsp of sugar to minced garlic and grated ginger, combine into a paste.
After 50 minutes, transfer cabbage into a colander and rinse thoroughly under cold running water for 1 minute. Drain cabbage for 30 minutes.
Transfer cabbage into a large bowl, add sliced onions, green onion pieces, garlic ginger paste, and 3 tbsp of red pepper flakes. Mix until ingredients are well combined.
Transfer the mixture into clean jars, leave 1 inch on top for fermentation. Place on the counter for 3 days under room temperature and then transfer to the fridge for storage for up to several months. The fermentation will continue taking place in the fridge.
After 3 days, the top of kimchi may look foamy or contain little bubbles, this indicates fermentation. If the kimchi smells unpleasant or looks slimy, the fermentation is likely not successful, discard and start over.
Calories: 2 KCal
Sodium: 111 mg
Phosphorus: 2 mg
Potassium: 9 mg
Renal Diet Nutrient Analysis
Servings per recipe: 64
Serving size: 1 Tbsp (15g)
What is one exchange?
1 Protein Choice = 1oz of meat or 7g of dietary protein