Korean Sauerkraut - Kimchi - cooking recipe

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)
Preparation
    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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