Fermented Kimchi

Spicy Korean-style pickled cabbage, vegan.

Ingredients:

1 Napa cabbage, cut into 1" x 1"

1 Cup Daikon Radish, matchsticks

1 Cup Carrots, matchsticks

4 Green Onions, 2" cut

2 Cloves Garlic, minced

1" Tbsp. Ginger, minced

1/2 Cup Gochugaru

1 1/2 Tbsp. Salt

Makes 1 Quart Kimchi.

I highly recommend a fermentation crock, however, you may use mason jars with weights and a secured cloth or bubbler lids if you prefer. Fermentation is the oldest, safest and healthiest method of food preservation. It may be intimidating at first but it is actually very easy.

Method:

Add all vegetables to a large bowl and massage with salt to soften a bit and start to break down. Add the rest of the ingredients and massage (with clean hands) to disperse evenly. Pack into a fermentation crock and press down with weights. Liquid will release from the vegetables over the next few hours, be sure your vegetables remain covered with the liquid and weighed down. Place lid on your crock. Ferment for 2 weeks to a month. Keep in a cool area of your house and away from sunlight. Pack into mason jars, refrigerate and enjoy!

*The radish and cabbage will be a stinky (trashy, gassy, sulfuric) this is normal. What is not normal is mold (fuzzy, black, pink, etc) or a strong off-putting scent of alcohol.