Korean Sauerkraut - Kimchi

Recipe by dicentra
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READY IN: 336hrs 15mins
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup daikon radish, grated (optional)
  • 1
    tablespoon freshly grated ginger
  • 3
    garlic cloves, peeled and minced
  • 12
    teaspoon dried chili pepper flakes
  • 1
    tablespoon sea salt
  • 4
    tablespoons whey (if not available, use an additional 1 tablespoon salt)
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DIRECTIONS

  • 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.
  • 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.
  • The top of the vegetables should be at least 1 inch below the top of the jar.
  • 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.
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