KOREAN SAUERKRAUT - KIMCHI

Korean Sauerkraut - Kimchi image

Provided by dicentra

Categories Greens

Time P14DT15m

Yield 2 quarts

Number Of Ingredients 9

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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)

Steps:

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.

Nutrition Facts : Calories 58.4, Fat 0.4, SaturatedFat 0.1, Sodium 3537.6, Carbohydrate 13.2, Fiber 3.6, Sugar 4.1, Protein 2.2