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Prep Time: 420 Minutes Cook Time: 4320 Minutes |
Ready In: 4740 Minutes Servings: 1 |
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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. Ingredients:
2 napa cabbage |
1 medium daikon radish |
1/4 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.
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