Kimchi

Kimchi

Vegetables

1 Chinese cabbage
1 red pepper
4 carrots – grate
4-5 green spring onions
3 TBS of salt (to taste) 1/4 cup of whey or water kefir.

Seasoning Spice:

2 tbsp ginger

1-4 chilli peppers (less or more depending on your taste for spicy)

5-6 cloves garlic

 

Method

1. Prepare the veggies by shredding and chopping them. grate carrots,slice cabbage and other veggies. mix all veggies in a large glass bowl.

2. Add salt and using clean hands, squeeze and bruise the vegetables for a few minutes until they start to soften and release more water.

3. Add whey and mix.

4. Place your veggies in a glass jar(s) covered entirely with extra filter water if needed, cover with a lid and set on the counter to soften for anywhere from 7 days.

***Make sure the brine completely covers your veggies—pack down your veggies with clean hands.

 *****Use less or more chilli and other spices depending on the level of heat you like.

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1 Response

  1. November 29, 2015

    […] so that we can feel like we have more variety and not so limited.  We have Sauerkraut, Pickles, Kimchi, and purple […]

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