I couple months ago two of my girls, Yahaira and Lesly and I made kimchi. I love that stuff. We had alot of fun using the Chow Hall kitchen instead of my tiny makeshift kitchen in our dorm room where all 18 of us live, yes you got that right, 18. Making a large amount of lacto-ferments is just more than our dorm can handle. Some of my girls loved the kimchi, others wouldn’t even go near it. I think it’s amazing. My goal is to make a differnet lacto-ferment to go with every type of meal. So I guess that means I will be sharing a lot of lacto-fermetnts in the near future. My recipe is based off of Nourishing Traditions veriation of kimchi.
1 large head of cabbage, shredded
1 bunch green onions, chopped
1 cup carrots, grated
1/2 cup white radishes (I can’t remember what kind I grew this year), grated
2 TBS freshly grated ginger
4 cloves of garlic, minced
1 tsp dried chilie flakes
1 TBS of sea salt (Real Salt or Celtic Salt are prefered)
4 TBS of whey (if you don’t have whey use an additional 1 TBS of salt)
Mix all the ingredients together in a large bowl. Pound with a wooden pounder or whatever you can find, I used a rolling pin for about 10 minutes to release the juices. The mixture will fill two quart size jars. Be sure that the mixture is at least one inch below the top of the jars. Cover tightly and leave at room temperature. After three days transfer the kimchi to cool storage normally the top shelf of the fridge unless you are luck enough to have a root cellar.