Homemade KimChi (or Korean Sauerkraut)
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!Submitted by: LADYZHERRA