• 1 head organic wombok (chinese) cabbage or other type e.g. savoy, finely shredded
• 1 Tbsp fresh organic ginger root, grated
• 1 small organic daikon radish or red raddish, shredded
• 1⁄4 organic onion (preferably red if in season), chopped finely
• 1 organic red chili pepper, seeded and very finely julienned (more if you like it HOT!)
• 1 tsp sea salt
• 1 tsp organic garlic, crushed
• dash cayenne
• 2 Tbsp whey (or if unavailable, add additional 1/2 Tbsp salt)
• 1 tsp apple cider vinegar (optional)

Directions:

1. Put the cabbage in a glass bowl with the salt and gently massage or pound to release the cabbage juice, a pestle or meat hammer can be used.
2. Continue to massage until the juices of the cabbage are released.
3. Add the other ingredients and mix well, using clean or gloved hands.
4. Firmly pack the mixture with all the juice into a 1 litre glass jar until the juices released cover the vegetables by a good 2.5 cm.  If there’s not enough fluid to do this, add salted water i.e. 1 tsp in 1 cup of filtered water.
5. The mixture must remain submerged in the juice.
6. Cover tightly with the lid and place in a warm (not hot) place for a few days to ferment.

Note

• If the environment is hot, the Kimchi could be ready in 2 days and if it is cool, your Kim Chee could take a week or more to ferment. Check it after 2-3 days and every day thereafter until it achieves the right tartness and spiciness for your palate. Once it has fermented sufficiently, refrigerate for up to one month.