Zingy-ing Kimchi

Love this AIP-friendy kimchi made with coconut aminos. So tasty and zingy! Recipe courtesy of Chef Josh Brownell :)

Zingy Kimchi

1 medium Napa cabbage
2 Tbsp. sea salt
15 garlic cloves, minced
15-20 slices peeled, fresh ginger, minced
3 Tbsp. diced lemongrass
1/4 cup coconut aminos
1/2 cup chopped scallions
1/2 cup julienne cut carrots
1 Tbsp. fish sauce or salted, jarred shrimp
1 Tbsp. Sriracha sauce or fermented Korean chili paste (omit for AIP)

1. Combine all ingredients and place in a glass jar on counter.
2. Allow to ferment for at least 5 days.
3. Enjoy!