Kimchi
- 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 ( )
- 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.