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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 28.6
  • Total Fat: 0.4 g
  • Cholesterol: 0.1 mg
  • Sodium: 717.8 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.4 g

View full nutritional breakdown of Homemade KimChi (or Korean Sauerkraut) calories by ingredient
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Homemade KimChi (or Korean Sauerkraut)

Submitted by: LADYZHERRA
Homemade KimChi (or Korean Sauerkraut)

Introduction

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!
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!

Number of Servings: 10

Ingredients

    1 head Napa cabbage, cored and shredded
    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)

Directions

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: 10

Recipe submitted by SparkPeople user LADYZHERRA.






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