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.