Chani's Kimchi

I use the recipe from Nourishing Traditions as a guide, but pretty much use whatever I have on hand that I think might go well in the mix. Most of the time I end up making sauerkraut, because I'm lazy when it comes to grating carrot, which really makes the kimchi in my opinion. Sauerkraut is simply cabbage, whey, salt and caraway seeds. Sometimes I add a little garlic to spice it up a bit. Jono enjoys it with his eggs in the morning and the kids like it on salads too. But they all beg me for kimchi, and so it has become a bit of a treat in our house! Here is my (very loose) recipe.

Channi's Kimchi

1 head of cabbage (small, or half if it's anything like the giant monster cabbages that are growing around here lately!)
3 or 4 grated carrots (and someone to grate them for you if your lucky)
1-2 Tbs grated fresh ginger
2 cloves of garlic, sliced and diced
a pinch of cayenne pepper (more if you like HOT)
4-5 Tbs whey (mine comes from raw kefir cream cheese)
1 Tbs sea salt

(radishes go nicely in this too)

Ok, so the first thing it remember is use plastic or wooden or ceramic bowls and utensils, not metal. The salts and fermentation will corrode it. Metal knives are fine to chop but once everything is in, I use the end of my rolling pin to pound the juices out. So get all the ingredients (except the whey) in a large plastic bowl and pound away! You want to release as much juice as possible, and then add in the whey. Start packing the kimchi into a glass jar (like in the picture, or one with a screw on lid would be fine) using the rolling pin, or your (clean) hand to squish it all down. You want the juices to rise to the top and cover the mixture. Once it's all in, leave about an inch or so on the top, because it will expand a bit during fermentation, and close the lid. Leave it on the bench for 2-3 days, not in direct sunlight, and then enjoy!