Kimchi

Doesn’t this look nice and colorful? We enjoy sauerkraut with many of our meals, and kimchi is fun with its lively colors and flavors.

In mine (adjust to suit what you like or have on hand):


1 Napa cabbage

Napa Cabbage Rosette

1 bunch of Green onions
3 Carrots
1 bunch of Radishes
1 tablespoon fresh Ginger, grated
4 cloves of Garlic
4 chili peppers (I used mild here, maybe use less if you’re using really spicy ones)
4 teaspoons sea salt
1 teaspoon Whey per mason jar

Makes 4 pint jars full

Aside from the ginger and carrots, which you might want to grate smaller, thinly slice all the vegetables and mix with the salt.  Place into jars, pounding down to release juice. Add whey over the top, cover with a lid, and set in a room temperature place to ferment for 2-3 days without opening (I leave mine in the basement so they’re off my countertop, but I’ve left my ferments on my counter many times). Transfer to fridge after that and enjoy now or later.  Left unopened, my ferments last months in my fridge, but once you open them and use within a couple weeks.


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