Kimchi

Ingredients

  • 1 head Cabbage, cored and shredded
  • 1 bunch Green onions chopped
  • 1 cup Carrots grated
  • .5 cup Daikon radish grated
  • 1 tbs Ginger freshly grated
  • 3 cloves Garlic clove peeled and minced
  • .5 ts Dried chili flakes
  • 1 tbs Sea salt
  • 4 tbs Whey

Instructions

  • Place ingredients in a bowl and pound with a wooden mallet or meat hammer to release juices. Place in two quart-sized jars and press down with mallet or 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 transferring to cold storage.