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Kimchi

March 28, 2011 by Katie Mae Stanley 3 Comments

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.

 

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.

 

This post is part of Hearth and Soul, Pennywise Platter Thursday

 

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Filed Under: Recipes

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

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Comments

  1. The 21st Century Housewife©

    March 31, 2011 at 3:08 pm

    I have never made kimchi before, but your recipe sounds really interesting and delicious. Thank you for sharing it with The Hearth and Soul Blog Hop!

    Reply
  2. Kankana

    March 30, 2011 at 1:31 am

    I like kimchi but never really thought of making it at home 🙂 Saving yours to give a try. Thanks for sharing it with Hearth and Soul Hop!

    Reply
  3. Shu Han

    March 29, 2011 at 1:45 pm

    yay for kimchi! I shared my kimchi making in a post before too!

    http://mummyicancook.blogspot.com/2011/01/homemade-kimchi.html

    but i’m going to try it out the next time using the addition of rice flour, as suggested by that korean chef I mentioned in the post. will update if it turns out much better (:

    Reply

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