Korean Sauerkraut - Kimchi

1. 1

   Place vegetables, ginger, red chile flakes, sea salt and whey in a bowl and press with your hands or a wooden pounder or a meat hammer to release juices.

2. 2

   Place in a quart sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.

3. 3

   The top of the vegetables should be at least 1 inch below the top of the jar.

4. 4

   Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Ready to eat in about a week or two.

* Per serving · 4 servings · Values may vary.

No additional tips available.