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Lacto-fermented Kimchi Recipe:

1 head Napa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup carrots, grated
1/2 cup daikon radish, grated (can use regular radish)
1 Tbsp. fresh grated ginger
3 cloves garlic, minced
1/2 tsp. dried chile flakes
1 Tbsp. sea salt
4 Tbsp. whey (drained from yogurt)

Place all ingredients in a large bowl and pound with a wooden pounder or meat pounder to release juices (about 5-10 minutes). Place all in a sterilized quart-sized, wide mouth mason jar and press down firmly with the pounder until juices come to top. The top of veggies should be at least 1 inch below top of jar (will expand as fermentation happens). Cover tightly and keep at room temperature for about 3 days before putting in refrigerator.