Fermented Kimchi

Fermented Veggies are not only good but are so good for you!

1 head Napa cabbage, cored and shredded
1 bunch of green onions, chopped
1 cup carrots, grated
1/2 cup daidon radish, grated
1 tablespoon fresh grated ginger
3 cloves garlic, peeled and minced
1/2 teaspoon dried chili flakes
1 tablespoon sea salt
4 tablespoons whey* (or use additional 1 T salt instead)

Source: Nourishing Traditions (Entered by Racheal Yonkman)
Serves: 2 quarts

Ingredients

Step by Step Instructions

1. Place vegetables, ginger, red chili flakes, salt and whey in a bowl. Pound it with a wooden pounder or a meat hammer to release liquids/juices. Place them in two quart sized glass jars and press down firmly until all the juices come up to the top and cover the vegetables. The top of the vegetables should be at least an inch from the top of the jar. Cover tightly and keep at room temperature for about 3 days at which time you can put it in the fridge or cold storage.
2. I personally almost always use the extra salt rather than the whey. I have, and do ferment things both ways and had the veggies turn out successfully. I am told though that the more nutritious way of doing this is to use the whey. Good Luck!

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