Korean Sauerkraut - Kimchi |
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Prep Time: 15 Minutes Cook Time: 20160 Minutes |
Ready In: 20175 Minutes Servings: 6 |
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From my yahoo group. 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.
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