I made some delicious kimchi (Korean Sauerkraut) over the weekend and am totally enjoying eating some with each meal! This is the recipe I used. It is from Nourishing Traditions by Sally Fallon
Makes 2 quarts:
1 head Napa cabbage, cored and shredded
1 bunch green onions, chopped (green and white parts)
1 cup carrots, grated (about 2-3 carrots)
1/2 cup daikon radish, grated (optional but I would include it if I were you)
1 Tablespoon freshly grated ginger
3 cloves of garlic, peeled and minced
1/2 teaspoon of dried chile flakes (I added 1 full teaspoon)
2 Tablespoons of sea salt
Place vegetables, ginger, garlic, red chile flakes and salt in a bowl and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide mouth jar and press down firmly with a pounder or meat hammer until the juices come to the top of the cabbage. The top of the vegetables should be covered completely by juices. Cover tightly and keep at room temperature in a warm place out of direct sunlight (I put them on top of my fridge) for about 3 days before transferring to the fridge for cold storage. They should taste sour and a bit tangy when ready!
For more information about cultured foods, check out this article below!
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