My family is on the GAPS diet so we have limited options for buying food from supermarkets. BUt that doesn't stop of from eating good food. I have posted a method for making lacto-fermented Kim-Chee. http://dogd.wordpress.com/2011/09/27...made-kim-chee/
Please check it out and let me know what you think!
I had a Korean friend show me how she made her Kim Chee. In a big bowl, layer hand shredded napa cabbage omiting the ribs or hard parts as well as brown or wilted leaves.
between the layers, shake a good bit of Kosher salt.
Use a dinner plate or similar size plate, and place it on top of the cabbage and weight down with a heavy can of something or ?
Allow to sit at room temperature for a few hours or even overnight.
Drain off the liquid and rinse in cold water.
Shake off leaves, put in a salad spinner etc to remove excess water.
Place the cabbage in a large, air tight jar, to this add chile pastes - chilies in the raw or whatever heat you like.
Fresh garlic, julliened carrots, green onions etc
I like to add some fresh ginger and a bit of sugar and fish sauce.
Cover with lid.
Let sit in a cool, dry or not so cool place - like a garage in summer.
It will take anywhere from 3 days (hot weather) to 2 weeks in cool weather.
Shake jar, check flavor to your likeness over the course of your 'aging' process.
Store in the fridge when it's to your liking.
Tastes great by itself, mixed with fried rice ect.
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