Kimchi
Ingredients:
Kim Chi
(makes 1 quart)
.75 Pounds Napa cabbage
1 carrot (grated or coined)
1/4 Cup daikon radish
3 Tablespoons chopped onion
1 Tablespoon ginger
1 clove garlic
1 Tablespoon red chili flakes (less or more if desired)
1 Tablespoons sea salt (non-iodized)
1 carrot (grated or coined)
1/4 Cup daikon radish
3 Tablespoons chopped onion
1 Tablespoon ginger
1 clove garlic
1 Tablespoon red chili flakes (less or more if desired)
1 Tablespoons sea salt (non-iodized)
Directions:
1. Shred cabbage, carrots, and radish.
2. Add the salt and mix together.
3. Place onions, ginger, and garlic in a food processor or blender.
4. Blend into a paste and add to the vegetables.
5. Tamp into crock and let it ferment for 3-5 days in a warm place.
6. Jar and place into the fridge.
Oh my goodness - this recipe was the "bomb"! This is deliciousness that will be a staple in the fridge for a long time. I started my ferment on July 9th and put in the refrigerator on July 15th. A tad bit on the spicing side, but I love it. It's beautiful in color and in taste. My mouth is watering just thinking of it. Enjoy this one!
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