Kimchi

Good gut food.
Prep Time 30 minutes
21 days
Servings 0.5 gallon
Author Ed Heiser III

Equipment

  • mason jar
  • pickle pipes

Ingredients

  • 1 Napa cabbage
  • 1/4 cup himalayan salt or redmond salt only these 2 cause it needs the minerals
  • 1/2 cup all purpouse flour or white rice flower
  • 1 cup water
  • 6 cloves Garlic
  • 6 Tbsp Fish Sauce red boat or luckys brand
  • 1 Tbsp organic raw sugar
  • 4 Tbsp Korean chili powder (Gochugaru) or up to 1/2 cup to taste
  • 1/4 cup filtered water
  • 1 Daiko Radish
  • 5 Green Onions
  • 2 Carrots

Instructions

  • in a bowel 1 Napa or regular Cabbage chopped. Put in Bowel and Sprinkle
    with 1/2 cup of Pink or Redmond salt, stir lightly w/ hands to cover
    all cabbage w/ salt. Cover while prepping other steps. Then rinse
    really well when time to add everything together.
  • [fermenting/flavor Mix]- in a small pan
    ½ cup of Flower or white rice flower
    1 cup of water
    Bring to boil and boil for 30 seconds; let cool
  • add steps 2 & 3 in blender:
    6 cloves of garlic
    6 TBSP of fish sauce
    1 TBSP of organic raw sugar
    4 TBSP [up to ½ cup] of Korean Chili Powder
    ¼ Cup of filtered water
    Put in blender w/ fermenting mix & blend all together
  • Put the fallowing in a food processor with slicing blade
    1 Daikon Radish
    5 Green Onions
    4 Large Carrots
    add to cabbage bowl
  • Kneed all together very well.
  • Pack Kimchi tight, getting all bubbles out and
    cover top w/ Pickle pipe lid in half gallon Mason Jar. Put in
    dark place on a towel for 4 days to 2 weeks. [I like 3 to 10
    weeks]
    pickle pipe

Notes

All vegetables need to be organic.
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