- JaemeParticipantMay 1, 2014 at 1:35 amPost count: 348
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
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!
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