Purple Kimchi

Purple Kimchi

Here’s What You Need:

1 head purple cabbage, cored and shredded - save 2 large outer leaves
1 bunch of scallions/green onions
1 cup grated carrots (optional)
1 cup graed daikon radish (long, white, carrot looking radishes--optional, but adds awesome flavor)
1 tablespoon grated fresh ginger
3 cloves minced garlic
1/2 teaspoon dried chile flakes
4 tablespoons whey (to make:  spoon a small container of yogurt into a coffee filter sitting over a glass and the whey slowly drips into the glass!)
1 tablespoon good quality sea salt (2 tablespoons if you decide not to use the whey)

Instructions:

Pound, massage and squeeze with both hands all of the above tegether in a large bowl to release the juices (you may have to let it rest for 15- 20 minutes).  Place into glass jars, pressing the veggies down into the jars to release more of the juice.  Fill jars almost to the top, making sure the veggies stay below the brine/juice.  Then take each of the outer leaves, fold into thirds and then roll up; place one of these rolls in each jar on top of the kimchi, pressing down so that the brine covers the cabbage rolls up (these rolls serve as a weight to keep the veggies under the brine).  If the brine doesn't come up the neck of the jar, add more salted water.  Your veggies must be covered by the brine at all times!  Screw the lid onto the jar and let sit on the counter or in the pantry for about 3-4 days.  Be sure to open the jars every day to release the built-up gasses and to press veggies down with a wooden spoon to ensure the release of gas.  After 3 or 4 days, check the taste and refrigerate.  

Don't worry, it gets better with time.  The longer it ferments, the more sour it becomes, so you can taste it before refrigerating to see if it's "done" enough for your taste.  

Makes 2 small jars.