CULTURED VEGETABLES (Kimchi)

(Kelcie Morgan)

 

Ingredients:

• 1 head cabbage
• 3 bell peppers organic
• 1 clove garlic
• 1/2 red onion
• 2 TB finely ground Himalayan salt
• 16oz. purified water

Directions:

• Place chopped peppers & onion, shredded cabbage, andminced garlic into large bowl.
• Rub salt into the vegetables and let sit for 6 hours
• Pack the vegetables and juices into mason jar
• Add more water if needed to completely cover veggies
• Screw on plastic lid and let sit for 24 hours on counter
• Every 12 hours, “burp” your jar for 1 week by quickly opening lid & closing immediately, to allow air to feed the bacteria that are fermenting the vegetables.
• After 1 week, let it sit for another 2-3 weeks making sure liquid is covering your vegetables.
• It is now ready to eat and refrigerate.