Sunday, September 30, 2012

Kimchi Recipe

1 Chinese cabbage, sliced to a crunchy thickness
5 carrots, shredded
2 chillies, or to taste
1 fat thumb-sized ginger, diced very small
6 cloves garlic, diced very small

¼ cup whey
salt to taste

Combine all ingredients in a bowl; mash together with hands, meat hammer, or similar until juices are flowing. Spoon into sterile jars and push down repeatedly so that it packs tightly in, until juices cover the top. Add a splash of whey and filtered water if necessary to cover contents. Leave a little head space. Let sit on the bench for 5 days, then refrigerate and enjoy!

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