Wednesday, April 3, 2013

Kimchi - Korean Sauerkraut

Adapted From: Nourishing Traditions

Makes 2 quarts

Ingredients:1 head Napa cabbage, cored and shredded (must use Napa for best results)
1 bunch green onions, chopped
(sometimes I used red onion instead)
1 cup carrots, grated
½ cup daikon radish, grated (optional)
1 handful of kale, chopped (optional)
1 T freshly grated ginger
3 cloves garlic, peeled and minced
1 t dried red pepper flakes (more or less depending on spice preference)
2 T salt
1 cup filtered water
Mix veggies together in a large metal bowl or even a large pot would work. Don't use glass or ceramic or you may crack your bowl. Add ginger, garlic and red pepper flakes. 

In a blender, combine water, salt and about 1 cup of the veggie mixture. Puree till smooth.

Mix liquid and veggies together. Stomp with a vegetable stomper for about 5 minutes. (use a potato masher, meat pounder or other kitchen gadget if you do not have a stomper) Divide mixture between 2 - quart mason jars or use a larger half gallon jar. Press veggies down with veggie stomper and make sure the veggies are covered with liquid. I often put a small (4oz) mason jar inside a wide-mouth mason jar to weigh the veggies down so that they are always covered with liquid. (glass baby food jars are the perfect size too)

Put the lids on your jars. Allow jars to sit in room temperature for 3-5 days. Bubbles should be forming and the mixture should not taste salty when it is fermented. Once fermented to your liking, move to cold storage (basement cellar) or refrigerator.

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