Friday, May 17, 2013

Lacto-Fermented Kimchi Korean Sauerkraut

Kimchi is a very popular lacto-fermented spicy vegetable side dish from Korea. It's a great and tasty way to get more Probiotics into your gut. It helps with digestion and overall health.


2 small heads Napa Cabbage

2 Daikon radish, peeled and sliced

5 carrots, peeled and sliced

½ yellow onion, chopped

2 inch piece of Ginger, minced

16 garlic cloves, chopped

¼ cup chili paste

Sea Salt

One 1/2 gallon mason jar


  1. Wash cabbage and peel a few outer layers off and set aside for later. Chop the cabbage into pieces and place in a large glass bowl and sprinkle with 2 tbsp sea salt and massage salt into cabbage till its wilted and soggy.
  2. Add all your chopped remaining ingredients and mix well and add another tbsp of sea salt and mix.
  3. Chili paste can be bought already done but they tend to have additives in the store bought ones and it’s so much easier to make your own. Measure out ¼ cup of chili powder and just mix water till you have a paste. Add water and stir till you form a paste and add it to your cabbage mixture and thoroughly mix it so the chili paste covers everything.
  4. Place mixture little by little into jar, pounding vigorously. Make sure the liquid (brine) covers the mixture and that its 2 inches from the top of the jar. Add more filtered water if you have to. Let ferment in a cool place 50F for 1 month or for the best tasting Kimchi let it ferment for 6 months.

Mine made a ½ gallon jar plus 1 quart worth of Kimchi

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