I had a dream once where I met a woman named Kimchi. She would say I am Kimchi, and I would say, “No, I AM KIMCHI.” Over and over we argued, until someone finally asked would the Real Kimchi Please Stand Up?
Well, I’m definitely not the real Kimchi. But here’s my version. It’s not real Korean kimchi — it’s a lot less spicy. You can really play with this recipe.
Kimchi is a Korean-style naturally fermented, probiotic sauerkraut. It’s a perfect side dish for protein or grains. Promotes digestion, and adds probiotics to your diet.
1 small head cabbage, cored and shredded
1 bunch green onions, chopped
2-3 carrots, shredded
1 beet shredded (optional)
2 parsnips, shredded (optional)
1 tablespoon freshly grated ginger
3 cloves garlic, peeled and minced
½ teaspoon dried red pepper flakes (optional)
1 tablespoon sea salt
4 tablespoons liquid whey (see recipe below)
- Place all ingredients in a bowl, and pound with a wooden pounder or a meat hammer to release juices. You may also do this by using your hands to knead the mixture.
- Place in a quart-sized, wide-mouth jar and press down firmly with a pounder or wooden spoon, until juice comes to the top of the cabbage. Vegetables should be submerged in liquid. If necessary, add a little water to cover top of vegetables.
- Cover tightly and keep at room temperature for about 4-5 days before transferring to the refrigerator. Keep vegetables submerged in liquid by periodically pressing them down with a wooden spoon. Taste each day to check for desired sourness.
Whey and Yogurt Cheese
2 cups (or more) high-quality organic plain yogurt
- Line a strainer with double or triple layer of cheesecloth. Place strainer over a bowl. Pour in the yogurt. Let stand for a few hours. Whey will drip into bowl, and milk solids will stay in the strainer.
- Store whey in sealed jar in the refrigerator.
- Flavor whey cheese with ½- 1 teaspoon orange zest, 1-2 teaspoons raw honey and a sprinkle of currants or raisins. Use as a spread on crackers or toast.
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