Quick Kimchi

yogiclarebear's Note:

This is from Yoga Journal, October 2009. Kimchi boasts high levels of good bacteria (probiotics) due to its fermentation process. This is a variation of traditional baechu kimchi. Cooking and prep time reflect fermentation process.

• Total Time: 79 hrs
• Prep Time: 7 hrs
• Cook Time: 72 hrs

Ingredients:

Yield: 1 gallon

• 2 napa cabbage
• 1 medium daikon radish
• ¼ cup coarse sea salt
• 1 cup water
• 4 green onions , cut into 2 inch pieces
• 7 garlic cloves , minced
• 2 tablespoons minced ginger
• 2 tablespoons korean chili powder

Directions:

1. Rinse cabbages and cut crosswise into 2 inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick.
2. Dissolve salt in water. Place cabbages and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours, or overnight.
3. Drain the vegetables, reserving water. Return the cabbage and daikon to the bowl and add green onions, garlic, ginger, and chili powder. Mix well.
4. Pack the mixture into a 1 gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.
5. Place the jar in a cool, dark place for 2 to 3 days, depending on how pickled you like it. Refrigerate for up to 2 weeks.