I have so many recipes that I want to post on my website here that it’s insane! I keep making up recipes, taking pictures, and piling recipe cards up on the dresser by my laptop. Now it’s spring cleaning time, so I decided to take a few moments to at least try to get a few of those recipes cards off the pile.
This recipe for kimchi, while not the traditional Korean spicy kimchi with hot sauce, is nevertheless delicious, and it’s one of my oldest son’s favorites. Even my husband had to say, “This is pretty awesome” the last time I made it 😉
The original recipe can be found at gapsinourgut.blogspot
1 Napa cabbage, sliced thinly (or a regular green cabbage)
1 bunch green onions, sliced
3 carrots, grated
1 bunch radishes, sliced thinly
1 Tbs. fresh ginger, grated
At least 4 cloves garlic, minced (I like to use a lot more)
1 red bell pepper (you may also use 1-2 poblanos – if you want it even hotter, try 1-2 jalapenos)
4 tsp. sea salt
1 tsp. whey per Mason jar
Mix all of the ingredients together (except the whey) and knead/mash/pound with hands for about 10 minutes to release the juices. Pack the veggies tightly in jars. Add 1 tsp. of whey on top of each quart-sized Mason jar used.
Cover with a clean cloth or loose lid for 2-3 days at room temperature, then store it in the fridge. It will keep several months in the fridge. Once opened, use within 1 week.
2 Replies to “Kimchi”
I cannot use whey….is there a substitute? What is the purpose of the whey?
The whey adds many beneficial probiotics to the fermentation process. You can definitely skip the whey if you can’t tolerate it. Usually when you skip whey they recommend adding a little more sea salt, but there should already be plenty of salt in this recipe. You could also add the liquid from another vegetable that you’ve fermented (fermented radish juice would be good in this recipe, or juice from fermented carrots) to add additional probiotics to your kimchi.