Lacto-fermented Kimchi

[JaemeParticipantMay 1, 2014 at 1:35 amPost count: 348]

#3301

Here is the recipe for homemade kimchi:

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.

[budgiemomParticipantMay 7, 2014 at 1:28 amPost count: 17]

#3340

Jaeme,

Thank you so much for posting the kimchi recipe. I thought I had replied to you on this, but I don’t see it! Maybe I imagined replying?! In any case, thanks so much. How long can you keep the kimchi stored in the fridge?

I am sorry to hear you are not feeling well. Hope things pick up for you soon!

[JaemeParticipantMay 7, 2014 at 7:52 pmPost count: 348]

#3350

You are quite welcome BudgieMom- hope you like the kimchi. It will keep in the frige for quite a while (few months). I have water-bath canned it too.

Thank you for the well-wishes, that helps. You too!

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