Homemade Fermented Kimchee Recipe
An easy and delicious version of Korean Kimchee. This dish will keep indefinitely in your refrigerator after the initial fermentation. All the veggies I use in this dish are organically grown.
2 medium heads of cabbage (Koreans would use Nappa cabbages) cored and shredded
1 large white onion, chopped
6 good sized carrots, shredded
1 Daikon radish, cut into little strips
3 Tablespoons fresh ginger, peeled and grated
1 head of garlic (mine was really big, so I only used half of it) peeled, crushed and diced
2 teaspoons crushed red pepper flakes
4 Tablespoons sea salt
1 cup kefir whey (any kind of raw whey will work, from cheesemaking, strained yogurt or kefir)
(The odor of the garlic might be overwhelming for some folks. If that is true in your case, I would suggest you only use a little bit, or eliminate it entirely.)
Prepare all the vegetables and put them into a very large bowl, crock or food safe bucket, or more than one container if you need to in order to have enough room.
When you add the cabbage, do it in layers, adding the salt as you go.
Pound and mix the vegetables until it is very juicy.
Pack firmly into a gallon-sized glass jar.
Cover with cabbage leaves held down by clean rocks. The vegetables need to be kept below the liquid that rises to protect them from the air and spoilage. You can also use a food storage bag filled with water, and sealed tightly to hold the vegetables down. I would double bag the water, to be safe.
Cover jar. Let sit at room temperature, venting the jar occasionally, for 3 days. Then refrigerate.
When you are ready to eat some, either right away or after a week or two, remove the rocks and cabbage leaves and enjoy! Once it is refrigerated, you needn't worry about it spoiling and can leave off the cabbage leaves.