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Korean KimChi

February 9, 2009

This recipe is from one of our favorite nutrition cookbooks, Nourishing Traditions by Sally Fallon.  The best whey to use is what you can special-order from us from the local dairy farm.  If you don’t have whey then extra salt will work.

1 head Napa cabbage, cored and shreddedARC_0124331.jpg
1 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)

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.

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