Time to make the Kimchee

Do you like Kimchee? Have you tried Kimchee? I have, and alot of the Kimchee available on the market today is manufactured with high amounts of sodium chloride, and possibly other sodium containing preservatives, and fish paste, which doesn't appeal to vegetarians or vegans. I have been enchanted with fermented foods for so long now, I can't tell you when it all began. But the short of it is, the benefits associated with consuming fermented foods are huge. The process of fermentation unlocks many nutrients and with the aid of Lactobacilli, the sugars are transformed into beneficial lactic acid bacteria, enzyme producing, and predigested nutritious food that can quickly become addicting! We make Kraut or Kimchee by the Crockfull (3 gallon size) and find it a great companion to most meals. A great book to use to learn more about fermenting foods is Sador Elix Katz'-Wild Fermentation. An aids survivor, using fermented foods as a tool for health, his book is loaded with delicious recipes from every corner of the earth, not to mention the intense philosophical dialogue that captivates a mind willing to embrace the information provided. I read someting new everytime I pick up that book!
A basic technique for Kraut is to get a fresh head of cabbage, and a good quality sea, himalayan, or celtic salt...you should see some pink and grey specks in your salt, I'll get into the health hazards associated w/sodium chloride later (it will fill up a few blogs the way I feel about it).
You can use a Quart size glass jar, and chop the cabbage into long pieces, or to your favorite Kraut texture. Use a non-metal bowl, but something you can put some pressure on, and lay some of the cabbage in, then sprinkle a little (i usually go with 1/4 to 1/2 tsp per handful of cabbage) and use something (a wooden mallot, a plastic something or other) to beat the cabbage a bit, just a minute or two. Keep the process going, until you get through the head of cabbage. Use a bit of pressure and pack your beaten cabbage into as many quart jars as you need (one 2-3 lb head of cabbage usually needs 2 quart jars-really pack it in there) and you should see some liquid rise with the cabbage. You want the cabbage submerged in this liquid. It will sweat some more liquid out over the next few hours, so if it is somewhat dry at first, check on it again in a few hours by pressing down. If it stays dry, make a cup of warm water with a tsp salt dissolved and add a little at a time pressing down until it is just to the top of the cabbage, cover your jars (i use a cloth napkin and rubber bands) and let sit out (yes, out) for 5-12 days, pressing down daily to make sure it is covered in liquid. Taste @ day 5, and each day until you get to the sour you enjoy. Lid, and refridgerate, it will last for months, if you don't eat it sooner! It really soothes and primes the digestive system, so I like to enjoy some @ the beginning of each meal! Enjoy...jen