Korean Sauerkraut - Kimchi

From my yahoo group.

• Ready In: 336 hrs 15 mins
• Yields: 2 quarts

Ingredients

• 1  head napa cabbage, cored, chopped
• 1  bunch green onions, chopped or 1  bunch onion, cut in half and thinly sliced
• 1  cup carrot, grated
• 1⁄2 cup daikon radish, grated (optional)
• 1  tablespoon  freshly grated ginger
• 3  garlic cloves, peeled and minced
• 1⁄2 teaspoon  dried chili pepper flakes
• 1  tablespoon sea salt
• 4  tablespoons  whey (if not available, use an additional 1 tablespoon salt)

Directions

1. Place vegetables, ginger, red chile flakes, sea salt and whey in a bowl and press with your hands or a wooden pounder or a meat hammer to release juices.
2. Place in a quart sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.
3. The top of the vegetables should be at least 1 inch below the top of the jar.
4. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Ready to eat in about a week or two.