Kimchi is an ancient dish that Koreans have been making for centuries. In fact, it is their national dish, and I’m sure that every family has their own recipe. My recipe is not as spicy as some, but you can adjust the seasonings to suit your taste.
Servings: 2 quarts
- If using Cutting Edge Starter Culture, place 1/2 cup water in a glass measuring cup. Then add the culture and stir until dissolved. Let the mixture sit while you chop your vegetables—anywhere between 5 and 15 minutes. If using Kefir Whey, add it when the recipe calls for culture in step 4.
- Remove the outer leaves and the core from the cabbage, and shred the rest. Place the cabbage in a large bowl.
- Chop the green onions and add them to the bowl, along with the carrots, radish, and ginger.
- Peel and mince the garlic and add it to the bowl, along with the chili flakes, salt, and culture. Mix well.
- Transfer the vegetable mixture to two quart-size glass or ceramic containers that can be securely sealed.
- Press down firmly on the vegetables until all the juices come up to the top, then cover the vegetables with filtered water, leaving at least 1 inch of headroom at the top of the container.
- Seal the container and let it sit on your counter, out of direct sunlight, for 3 days.
- Check the vegetables every day to make sure they stay fully submerged in water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white yeast formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have molded and push the rest under the water.
- After 3 days, place the vegetables in refrigerator.
These veggies can be kept in a covered container in the refrigerator for up to 9 months.