I just have to share another recipe for kimchi. It has such a powerhouse of probiotics which keeps out intestinal flora balanced and happy, so we feel GOOD! Hope you enjoy.
Ingredients:
1 head Napa or Savoy cabbage
¼ cup sea salt
1 cup packed, grated carrots
1 large bunch scallions, sliced into ½-inch segments
5 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons sweetener
1/4-1/3 cup Korean red pepper powder
Directions:
1. Halve the cabbage lengthwise, remove core and chop leaves into 2-inch pieces. Dissolve salt in 2 quarts water, stirring to mix well. Soak cabbage for 4 hours in salted water.
2. While cabbage is soaking, combine carrots, scallions, garlic, ginger, sweetener, and pepper in bowl; mix well.
3. Remove cabbage from water, and rinse thoroughly to remove salt. Using rubber gloves, combine cabbage with veggie-spice mixture, working mixture into cabbage until well combined. Pack mixture into quart jar, pressing down firmly to release juices. Liquid should just cover top of cabbage.
4. Cover jar with lid and let stand at room temperature, away from sunlight, 4-7 days. After 4 days, taste every day or so. When kimchi has reached desired level of fermentation, refrigerate. Kimchi can ferment for 3 weeks to allow flavors to fully develop.
Makes about 2 quarts