Recipe for Kimchi (Korean Sauerkraut), how to make whey

[Guest guest]

Just looked up re the whey: To make whey.. using piima milk or

while milk buttermilk, let stand at room temperature 1-2 days until the

milk visibly separates into white curds and yellowish whey. If you are

using yoghurt, no advance preparation is regquired. You may use homemade

yoghurt or good quality commercial plain yoghurt. If you are using raw

milk, place the milk in a clean glass container and allow it to stand at

room temperature 1-4 days until it separates.

Place a cloth in large strainer over a bowl, pour in yoghurt or separated

milk, cover and let stand at room temperature for several hours (might be

longer for yoghurt). The whey will run into the bowl and milk solids stay

behind. (the milk solids in the cloth will give you cream cheese).

Cream cheese will keep for about 1 month, the whey for about 6 months (in

refrigerator).

At 10:36 AM 4/08/2008, you wrote:

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 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)