Kimchee (Korean Sauerkraut) Recipe Description: Colorful and tasty and just a bit spicy, this is a kraut sure to please. Prep Time: 1 Hours Cook Time: n/aServings: 1 quart Difficulty: Moderate Recipe Ingredients: 1 head Napa or savoy cabbage, cored and shredded 1 bunch green onions, chopped 1 cup shredded carrots 1 tablespoon fresh, grated ginger 3 cloves garlic, crushed 1/2 teaspoon dried chili flakes 1-1/2 teaspoons sea salt 1/4 cup plus 1 tablespoon whey (dripped out from yogurt or kefir with active cultures) Recipe Instructions: Chop/shred cabbage, carrots, green onions, ginger and garlic by hand or with a food processor. Combine all ingredients in a medium size mixing bowl. Cover with a tea towel and leave to sit at room temperature for 1/2 hour while the salt helps pull the juices out of the veggies. Pound a few times with a potato masher or meat hammer (or kraut pounder) to make sure it is getting juicy. Leave for another 1/2 hour if desired, or proceed. Transfer ingredients to a clean quart-size, wide mouth jar. Press down firmly so that liquid comes to the top of the mixture. Leave 1” space at the top of the jar. Put on lid and band and screw tightly. Allow to ferment at room temperature for three to seven days. In the first 24 hours, open the jar and press down firmly on the ingredients a few times to make sure the brine is fully covering the mixture (it will continue to be released over time). Fermentation may proceed faster at very warm temperatures. Burp jar daily, even keeping the jar on a towel to catch seeping liquids. Skim off any mold or fuzz that develops on top (everything beneath the brine should be fine). The mixture will be bubbly, and the vegetables will soften. Stop the fermentation when you like the flavor and texture. (We like ours best at 5 to 7 days.) Transfer to the refrigerator or cool storage. Repack carefully each time you serve. Will keep several weeks in the refrigerator. Serve alongside main dish chicken, turkey, beef, or ham. Serve with eggs for breakfast. Enjoy! Author: Wardeh @ GNOWFGLINS 'Wardee' lives in Oregon with her husband and children, where they raise dairy cows, chickens and goats. Wardeh teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation (gnowfglins.com). View all posts by Wardeh @ GNOWFGLINS
