kimchi
September 30, 2012 § 2 Comments
Here is a vegetarian version of kimchi, a korean type of sauerkraut. I have had a craving for this for a while now, so yesterday I headed on down to the CERES market to pick up the ingredients .
What you will need
6 cups shredded cabbage
2 cups grated carrot
2 cups grated daikon radish
1 Tbsp grated ginger
2 cloves crushed garlic
1/2 – 1 tsp chilli flakes or chilli paste
1 Tbsp Salt
4 Tbsp Tbsp whey (or alternatively use an extra 1 Tbsp salt)
Place all ingredients in a very large ceramic or glass bowl. Pound with a heavy spoon, potato masher, or a meat hammer to release the juices. Sterilise, a wide mouthed 2 liter jar. Place the pounded ingredients inside the jar and push down firmly so there is a layer of juices above the vegetables. There should be at least 1 inch between the top of the jar and the vegetables. Cover tightly and leave at room temperature for 3 days before transferring to the fridge. You can eat straight away, however it will improve after another week or so.
the invisible cookbook 
I’ve got the same craving now! delicious
Yummy! Great photos!