Raw Homemade Kimchee
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 head cabbage1 medium piece ginger root, about a quarter to a half cupBunch green onionsBunch radishes10 or so cloves of garlic'3 tbsp misowater to fill jars.
PLEASE NOTE THAT I PUT 60 MINUTES COOKING TIME, ONLY BECAUSE IT DEMANDED I PUT A TIME IN MINUTES!! THIS RECIPE IS A FERMENTATION, AND TAKES A FEW DAYS!!
slice all vegetables in food processor as thin as possible. pack into three quart jars. dissolve 1 tbsp miso into cool water, and pour into first jar with veggies. add water to make a quart, place ball lid on jar, and place in cool dark place. repeat procedure with the other two jars. let ferment 2 - 7 days, checking each day. If lid starts to crimp and you fear it may blow or leak, place in fridge to stop fermentation. Enjoy!!
Number of Servings: 24
Recipe submitted by SparkPeople user GODDESSOFRAW.
slice all vegetables in food processor as thin as possible. pack into three quart jars. dissolve 1 tbsp miso into cool water, and pour into first jar with veggies. add water to make a quart, place ball lid on jar, and place in cool dark place. repeat procedure with the other two jars. let ferment 2 - 7 days, checking each day. If lid starts to crimp and you fear it may blow or leak, place in fridge to stop fermentation. Enjoy!!
Number of Servings: 24
Recipe submitted by SparkPeople user GODDESSOFRAW.
Nutritional Info Amount Per Serving
- Calories: 12.5
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 13.0 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.8 g
- Protein: 0.6 g
Member Reviews
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TOUDLES
I have made home made sauerkraut for years, this is a wonderful way to add variety, Fresh taste much better, it maintains the probiotics that heat canning destroys. Much better than any commercial Kim Chee I've ever had. Seems like the commercial stuff is overwhelmed with pepper flakes. - 2/24/16