Homemade Kimchi and Cultured Vegetables

Homemade Kimchi and Cultured Vegetables


Recipe for Chinese Cabbage Kimchi


“A typical Korean meal will always be accompanied with Kimchi – fermented Chinese cabbage and/or radish. It’s like German Sauerkraut except that it’s spicier.”


• 2 Chinese cabbages, cut in quarters and soaked 7 to 12 hours in   1/2 gallon of water with 1 cup rock sea salt

• 2 medium white daikon radishes, julienned
• bunch of  scallions, approx 1 cup, cut into one-inch pieces
• 1/2 cup Korean coarsely ground red pepper ( salt free )
1 head garlic,  peeled and minced
1 tbsp  grated ginger

• ½ cup sweet brown rice flour in 3 cups water ( simmered till thick); then add ½ cup rapadura sugar, salt to taste, sliced onions,  garlic,  ginger,  &  daikon radishes

Mix everything together, making sure each cabbage leaf is slathered inside and out, with the brown rice flour mixture. Push the cabbages down so that liquid covers all the vegetables. Ferment for 4 to 7 days in glass jar at room temperature. Refrigerate.

Recipe for Raw Cultured Vegetables

“This recipe is for salt free naturally fermented vegetables. My 10 -year old loves this so much that he always asks me when it’s all gone, when I would be making it again. You’d think he was eating ice cream or cake by how he savored it :-)”

3 heads green cabbage, chopped
6 to 8 large carrots, julienned
3 inch knob of ginger, peeled and minced
1 head garlic, peeled and minced

Mix everything together in a glass jar. Puree half of it and pour this liquid over the rest. Ferment 3 to 5 days in a glass jar, at room temperature.  Refrigerate.