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Prep Time: 30 Minutes Cook Time: 10080 Minutes |
Ready In: 10110 Minutes Servings: 12 |
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From Nov. '07 Natural Health Magazine. Ingredients:
1 daikon radish, sliced into half moons (or a few red radishes) |
2 carrots, sliced into half moons |
2 green tomatoes or 2 tomatillos, chopped |
1 medium onion, diced (leeks, scallions, or shallots may be substituted, to taste) |
6 garlic cloves, peeled and chopped |
2 medium chili peppers, chopped (jalapeno for mild heat, habanero for more of a kick) |
3 tablespoons grated fresh ginger |
1 tablespoon sea salt |
Directions:
1. Mix all ingredients in a large bowl.
2. Massage the mixture with your hands, grabbing handfuls, and squeezing repeatedly until the vegetables are wilted and excess water is squeezed out.
3. Spoon kimchi mixture tightly into a quart-size jar with a wide mouth. Pack tightly, pressing hard until the brine rises- vegetables must be submerged in brine to avoid mold forming.
4. Loosley cover jar with lid.
5. Allow kimchi to ferment at room temperature for about a week, pressing down the mixture each day to make sure vegetables remain submerged in the brine. The longer it ferments, the more sour it becomes.
6. When kimchi has fermented to your taste, store in the rfrigerator.
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