Recipe for Kimchi (Korean Sauerkraut)

[Guest guest]

This is from the book 'Nourishing Traditions' by Sally Fallon:

 

To make 2 quarts:

 

1 head Napa cabbage, cored and shredded

1 bunch of green onions, chopped

1 cup carrots, grated

1/2 cup daikon radish, grated (optional)

1 table spoon freshly grated ginger

3 gloves garlic, peeled and minced

1/2 teaspoon dried chile flakes

1 tablespoon sea salt

4 tablespoons whey. If not available use an additional tablespoon salt.

 

Place vegetables, ginger, garlic, red chile flakes, sea salt and whey

in a bowl and pound with a wooden or meat hammer to release the

juices. Place in a quart sized wide-mouth mason jar and press down

firmly with a pounder or meat hammer until juices come to the top of

the cabbage. The top of the vegetables should be at least one inch

below the top of the jar. Cover tightly and keep at room temperature

for about 3 days before transferring to cold storage.

 

(only discrepancy I see here is that it says it makes 2 quarts but

you are supposed to use a quart sized jar)

[Guest guest]

Hmmmm Interesting using whey--since it uses so little salt that must take on part of the fermenting action...will have to try it---definitely looks healthy!Hanneke <blosshan wrote: This is from the book 'Nourishing Traditions' by Sally Fallon:To make 2 quarts:1 head Napa cabbage, cored and shredded1 bunch of green onions, chopped1 cup carrots, grated1/2 cup daikon radish, grated (optional)1 table spoon freshly grated ginger3 gloves garlic, peeled and minced1/2 teaspoon dried chile

flakes1 tablespoon sea salt4 tablespoons whey. If not available use an additional tablespoon salt.Place vegetables, ginger, garlic, red chile flakes, sea salt and whey in a bowl and pound with a wooden or meat hammer to release the juices. Place in a quart sized wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the vegetables should be at least one inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.(only discrepancy I see here is that it says it makes 2 quarts but you are supposed to use a quart sized jar)