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Korean Sauerkraut (Kimchi)

-adapted from Nourishing Traditions by Sally Fallon


1 head Napa cabbage, cored and shredded

1 bunch green onions, chopped

1 cup carrots or Hakurei turnips, grated

1/2 cup radish, grated

1 T. freshly grated ginter root

3 cloves garlic, peeled and minced

1/2 tsp. dried chile flakes

1 T. sea salt

4 T. whey (if not available, can add 1/2 T. salt)

Place vegetables, ginger, red chile flakes, sea salt, and whey in a bowl and pound with a wooden pounder, or a meat hammer, to release juices. Place in a quart-sized wide mouth mason jar and press down firmly 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.

Makes 2 quarts

NOTES:  It is good to keep the jar in a bowl, as the juices may bubble over as the vegetables undergo lactic-acid fermentation. Test it after 3 days, and if you like it, put into the fridge. If it is not fermented enought for your tastes, leave out for 1-3 more days, to taste. Keeps for a very long time in the fridge.

This is a great condiment, to enjoy as a small side with meals, with rice or noodles, in salad, etc. and is very healthy!



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