Nichole’s Awesome Summer Kimchee (김치)

Now I shall never lose this tasty concoction of summer.

1 head Napa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup carrots, grated
1/2 cup daikon radish, grated (optional)
1 tablespoon freshly grated ginger (dah bomb)
3 cloves garlic, peeled and minced
1/2 tablespoon dried chile flakes
1 tablespoon sea salt
4 tablespoons whey (if not available use an additional 1 tablespoon salt)

Place vegtables, ginger, garlic, red chile flakes, sea salt and whey in a bowl and pound with a wooden pounder or meat hammer to release juices. Place in a quart-sized, wide-mouth mason far and press down firmly with a pounder or meat hammer until juices come to the cop 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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s