Kimchi Recipe for Don

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From Nourishing Traditions by Sally Falon Kimchi (Korean Sauerkraut) Makes 2 quarts 1 head Nappa cabbage cored and shredded1 bunch green onions, chopped1 cup carrots, grated1/2 cup daikon radish, grated (optional)1 tab grated ginger3 cloves garlic, minced1/2 tsp dried chili flakes1 tab sea salt4 tabs whey or extra tab of salt Place veggies, ginger, garlic, red chile flakes, sea salt and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized wide mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the vegetables should be at least 1" below the top of the jar. Cover tightly and keep at room temp. for about 3 days before transferring to cold storage. Enjoy! and the K9's------ >Matter of fact if you are making your own KimChi you can send your favorite recipe to me so I can make it too. :-)