Kimchi
2015-11-10 11:53:30
Spicy, tangy, fermented veggies that will make your taste buds dance
Ingredients
- 1 large napa cabbage, cored and shredded
- 1 large daikon radish (or 2-3 small pieces), sliced
- 2-3 large carrots, sliced
- 1 purple onion, sliced
- 6-8 cloves minced garlic
- 2-4 Tablespoons minced ginger
- 1 Tablespoon dried chili flakes (add more/less depending on how spicy you like it)
- 3-5 Tbs sea salt
Instructions
- Prepare the vegetables and place in a large bowl or two.
- Mix so veggies are evenly dispersed.
- Pound with a wooden pounder or a meat hammer to release juices.
- Mix the sea salt in with enough water to completely cover the vegetables.
- Let mixture sit overnight.
- Drain most of the brine in the morning and firmly pack the mixture into half gallon canning jars, being careful to not overfill. You may need to pour some brine back into the jars to make sure veggies are fully submerged.
- Let jars sit on the counter with loose lids (do not tighten!) in a cool, dry place for at least 3 days. Seal the lids and refrigerate.
- It should be spicy and sour. No mold should grow on the vegetables if they are fully submerged.
Adapted from Nourishing Traditions by Sally Fallon
Adapted from Nourishing Traditions by Sally Fallon
Pernell Wellness http://pernellwellness.com/
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