The recipe Homemade KimChi (or Korean Sauerkraut)
Homemade KimChi (or Korean Sauerkraut) recipe is a Side Dish meal that takes several minutes to make. If you enjoy for Side Dish, you will like Homemade KimChi (or Korean Sauerkraut)!
Homemade KimChi (or Korean Sauerkraut)
- What Course Is Homemade KimChi (or Korean Sauerkraut)?
- How Long Does Homemade KimChi (or Korean Sauerkraut) Recipe Take To Prepare?
- How Long Does Homemade KimChi (or Korean Sauerkraut) Recipe Take To Cook?
- How Many Servings Does Homemade KimChi (or Korean Sauerkraut) Recipe Make?
- What Are The Ingredients For Homemade KimChi (or Korean Sauerkraut) Recipe?
- How Do I Make Homemade KimChi (or Korean Sauerkraut)?
- What's The Nutritional Info For Homemade KimChi (or Korean Sauerkraut)?
- What Type Of Cuisine Is Homemade KimChi (or Korean Sauerkraut)?
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This lacto-fermented recipe makes about 2 quarts of fresh Kimchi. Kimchi can be used as a condiment for soups, salads, pastas, etc., or can be eaten by itself for breakfast alongside eggs. This recipe requires whey (preferably homemade). If you can't make whey or can't get it, you can substitute a little extra salt. This recipe is taken from Sally Fallon's Nourishing Traditions. If you are interested in learning how to make your own whey, yougurts, creams, etc....check her out! 
What Course Is Homemade KimChi (or Korean Sauerkraut)?Homemade KimChi (or Korean Sauerkraut) is for Side Dish. How Long Does Homemade KimChi (or Korean Sauerkraut) Recipe Take To Prepare?Homemade KimChi (or Korean Sauerkraut) takes several minutes to prepare. How Long Does Homemade KimChi (or Korean Sauerkraut) Recipe Take To Cook?Homemade KimChi (or Korean Sauerkraut) takes several minutes to cook. How Many Servings Does Homemade KimChi (or Korean Sauerkraut) Recipe Make?Homemade KimChi (or Korean Sauerkraut) makes 10 servings. What Are The Ingredients For Homemade KimChi (or Korean Sauerkraut) Recipe?The ingredients for Homemade KimChi (or Korean Sauerkraut) are: 1 head Napa cabbage, cored and shredded1 bunch green onions, chopped 1 cup carrots, shredded 1/2 cup daikon radish, grated (optional) 1 tablespoon freshly grated ginger 3 cloves of garlic, peeled and minced 1/2 teaspoon dried chile flakes 1 tablespoon sea salt 4 tablespoons whey (or, if not available, use an additional 1 tablespoon salt) How Do I Make Homemade KimChi (or Korean Sauerkraut)?Here is how you make Homemade KimChi (or Korean Sauerkraut): Place vegetables, ginger, garlic, chile flakes, sea salt, and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transfering to cold storage.Number of Servings: 10Recipe submitted by SparkPeople user LADYZHERRA.What's The Nutritional Info For Homemade KimChi (or Korean Sauerkraut)?The nutritional information for Homemade KimChi (or Korean Sauerkraut) is:
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