Kimchi (Korean Sauerkraut) 

1 head Napa cabbage, cored & shredded 

1 bunch green onions, chopped 

1 cup carrots, grated 

½ cup daikon radish, grated (optional)

1 tablespoon freshly grated garlic 

3 garlic cloves, peeled and minced 

½ teaspoon dried chile flakes 

1 tablespoon full sprectrum salt 

Place vegetables, ginger, garlic, red chile flakes, salt in a bowl and pound with 

a wooden pounder or similar tool (the pint green juice jars work perfectly) to 

release juices.  Place in a quart-sized, wide-mouth mason jar and press down 

firmly with pounder or meat hammer until juices come to the top of the 

cabbage.  The top of the vegetables should be at least 1 inch below the top of 

the jar.  Cover tightly and keep at room temperature for about 3 days flipping 

jars every day to redistribute juices before transferring to cold storage.  The 

naturally formed lactic acid preserves the kimchi beautifully for up to 3 months 

or longer. (see the OM factor) 

 - recipe adapted from Nourishing Traditions by Sally Fallon