Homemade Kimchi
  • 1 medium head of napa or green cabbage, shredded
  • 1 bunch of green onions, sliced
  • 1 cup carrots, shredded
  • 1 tablespoon ginger root, grated
  • 3 cloves garlic, crushed
  • ½ teaspoon or more Korean red chili pepper powder or regular red chili pepper flakes
  • ½ tablespoon sea salt
  • ¼ cup water kefir (use water kefir that has finished the fermentation process)
  1. Combine all ingredients in a bowl and cover for 30 minutes.
  2. Mash mixture down with the back of a spoon or potato masher so it gets juicy.
  3. Transfer to ball jar and press down so the liquid comes to the top, covering kimchi.
  4. Leave 1 inch of space in jar.
  5. Lid tightly and let sit on kitchen counter for 3-7 days, checking fluid level after 24 hours. (Always have liquid covering kimchi)
  6. Test after day 3 for desired doneness.
  7. Store in refrigerator.
Recipe by fitlife.tv at https://fitlife.tv/the-shocking-truth-about-gut-health-and-probiotics/nutrition/