Korean Sauerkraut - Kimchi
"From my yahoo group."
- Ready In:
- 336hrs 15mins
- Ingredients:
- 9
- Yields:
-
2 quarts
ingredients
- 1 head napa cabbage, cored, chopped
- 1 bunch green onions, chopped or 1 bunch onion, cut in half and thinly sliced
- 1 cup carrot, grated
- 1⁄2 cup daikon radish, grated (optional)
- 1 tablespoon freshly grated ginger
- 3 garlic cloves, peeled and minced
- 1⁄2 teaspoon dried chili pepper flakes
- 1 tablespoon sea salt
- 4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
directions
- Place vegetables, ginger, red chile flakes, sea salt and whey in a bowl and press with your hands or a wooden pounder or a meat hammer to release juices.
- Place in a quart sized, wide mouth mason jars and press down firmly with a pounder or meat hammer 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. Ready to eat in about a week or two.
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Reviews
-
I continually make lacto-fermented dishes such as sauerkraut, pickles, relishes, beet kvass, grainy mustards, and mayonnaise. This Korean Sauerkraut- Kimchi is my absolute favorite! Because I like Kimchi with a kick, I doubled the amount of ginger and garlic, replaced the dried chili pepper flakes with fresh cubanelle peppers with seeds, and added 2 tablespoons whole yellow mustard seeds. I love fermented daikon radish but the sulfur released during fermentation creates an overpowering odor. However, fermenting the daikon radish with the mixture of other ingredients mellows the sulfur created during curing eliminating the unpleasant smell. Also, I make my own whey that I skim off of homemade kefir from Rita~'s recipe, recipe #464472. Thank you, dicentra, for this healthy and delicious recipe.
Tweaks
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I continually make lacto-fermented dishes such as sauerkraut, pickles, relishes, beet kvass, grainy mustards, and mayonnaise. This Korean Sauerkraut- Kimchi is my absolute favorite! Because I like Kimchi with a kick, I doubled the amount of ginger and garlic, replaced the dried chili pepper flakes with fresh cubanelle peppers with seeds, and added 2 tablespoons whole yellow mustard seeds. I love fermented daikon radish but the sulfur released during fermentation creates an overpowering odor. However, fermenting the daikon radish with the mixture of other ingredients mellows the sulfur created during curing eliminating the unpleasant smell. Also, I make my own whey that I skim off of homemade kefir from Rita~'s recipe, recipe #464472. Thank you, dicentra, for this healthy and delicious recipe.
RECIPE SUBMITTED BY
<p>My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) <br /><br />5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. <br /><br />4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. <br /><br />3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. <br /><br />I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. <br /><br />We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: http://www.onepanwonders.com <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedPRD.gif alt= /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= /></p>
