Kimchi Cultured Veggies
-2 medium heads of tightly packed cabbage (red or green),
shredded in a food processor or with a mandolin (be careful! ;) ) -- note: keep the outer cabbage leaves, these will be used later
-5 to 6 scallions, thinly sliced
-2 to 4 tbsp chopped fresh ginger
-1 to 2 tbsp red pepper flakes
-2 garlic cloves, minced (optional but it adds good flavor)
-a handful of dulse, chopped (optional but it adds a nice saltiness)
-2 tbsp honey or 1-3 scoops of EcoBloom (prebiotic)
-1 packet of a culture starter
-some type of green like kale for the brine, unless you want to use some of the shredded cabbage
1. Put the cabbage, scallions, red pepper flakes, optional garlic and dulse into a very large bowl.
2. Take a packet of the culture starter and the prebiotic (honey or EcoBloom) and add it to a bowl with 1 1/2 cups of warm water (90 degrees); let it sit for 20 minutes.
3. While you are waiting for the culture starter to be ready, take the kale, other greens or a handful or two of the shredded cabbage and add it to a blender with water filled about 3/4 of the way up the container (this depends on how big your cabbage heads are); blend well.
4. When the culture starter/prebiotic mixture is ready, add it to the brine.
5. Add the culture starter/brine mixture to the bowl of veggies and combine well, even squeezing the veggies with your hands a bit to create a bit more liquid.
6. Begin filling each of the mason jars, packing down the veggies very tightly with a dowel or the back of a thick wooden spoon; leave about 2 inches at the top for the veggies to expand and pour the rest of the brine on top of them, making sure they are covered in liquid.
7. Roll up a cabbage leaf and insert it at the top of each jar, still making sure the veggies are below the liquid; put the lids on.
8. Let the jars sit out at least 3 days, preferably a week and then refrigerate.
Recipe Credit: Adapted from Body Ecology