7/23/2017 – The recipe below is from the downloaded copy of The Ferment Cookbook by Nourished Essentials. Our mods are after the dash or strike-out in the list of ingredients.
4 cups shredded cabbage (
Napa, Chinese, or regular green cabbage)
1/2 cup minced red onion
1/4 cup sliced green onions
1/2 t crushed red pepper flakes – We probably had 1-1/2 T when it “looked right”.
2 cloves garlic, pressed
1 cup grated carrots
1 teaspoon grated ginger root
2 T Lemon Juice – fresh squeezed
1 T Sea salt
1 In a large bowl, combine cabbage, carrots, red onion, green onion, garlic, ginger, and red pepper flakes and stir ingredients together
2 Add lemon juice and salt and mash ingredients. Then cover with a towel and allow to set for 30 minutes.
3 Once the mixture has started to be broken down by the salt transfer the ingredients to your wide mouth mason jar.
4 Begin to try and extract as much liquid from the mixture as possible by pounding the mixture inside the jar.
5 If there is not enough liquid in the jar, just add some brine to ensure that the vegetables are covered.
6 Like sauerkraut, fermenting time with kimichi will depend a lot on taste preference and how much salt is added relative to your veggies, but we recommend at least 10 but can be as much as 30
08/13/2017 – 3 weeks – Tried it for the first time and it was good. The heat came on slow. The cabbage and carrots were a little crunchy.