We had a bumper crop of cabbage this year, and we need to do something with it quickly. We've had cole slaw, egg rolls, cabbage and sausage jambalaya, and sautéed cabbage. This morning, we decided to make Kimchi. We used the recipe from Nourishing Traditions by Sally Fallon of the Weston A. Price Foundation. We gathered the ingredients:
The recipe we used is shown below. I think if you click on the photo, it will enlarge.
We shredded up the cabbage, chopped the green onions, grated the carrots, the radishes, the ginger, and the garlic. Then we added the pepper flakes, sea salt and whey to the big bowl. Tricia had whey left over from when she made mozzarella cheese the other day.
Then, with a wooden masher tool, we took turns banging and pounding on the contents of the bowl. What we're attempting is to crush everything and release all the juices, After Tricia had enough, she gave me the pounder and I worked on it for a good while.
We used a canning funnel and spooned the contents into each jar, packing it all tight while pressing down. The juices should cover the vegetable mixture completely. We have some glass weights the sit on top, pushing it down and keeping the liquid covering everything.
Here's an up-close look at the kimchi. It has a nice color and aroma to it.
We put lids on top, dating the kimchi and set on the counter. We'll leave it there for three days at room temperature. They we'll put it in the fridge and let it ferment and age.
After a few months, we'll pull it out of the fridge and give it a try. We do a lot of lacto-fermenting. In fact we've been eating on lacto-fermtented banana peppers that we did last year and have 2 1/2 quarts left. They are still holding up well and taste great, like hopefully the kimchi will turn out.
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