Terrific Turmeric, Carrot, Ginger, Cabbage Kim-Chi

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Turmeric, Carrots, Salt, Ginger, & Cabbage, minus the cayenne.

Ingredients: One to two cabbages (any kind will do, savoy, regular, purple, whatever rocks your cabbage boat), a large root of ginger, several carrots, a large root of turmeric, one or two teaspoons good salt (see Let’s Talk Salt), cayenne if you want it spicy, large Mason jar, a heavy rock that fits in the jar and one large cabbage leaf that is not sliced up.

This is easy to make, just time consuming and messy. I like to slice things very fine, because the more surface area is exposed the more flavor is released. It’s best to use a large glass or ceramic bowl, metal and this recipe do not make good alchemy together. Slice everything up thin and fine, for the turmeric and ginger, peel and chop very small.

Combine all the ingredients together and use your hands to mix and squeeze the ingredients. This releases the liquid, since the salt pulls it out of the ingredients. Once you’ve squeezed/mixed this stuff together you will fill the jar you have and pack down the ingredients as tightly as you can. Wrap the rock in the large cabbage leaf and place it on top of the packed Kim-Chi.

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Rock wrapped in whole cabbage leaf on top of Kim-Chi.

Then seal the jar and place it somewhere cool, not your fridge though, for two weeks or more. Once you’ve opened it, then you will need to refridgerate it. If your climate is warm, then refridgerate it, but let it sit for longer.

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1/2 gallon Mason Jar of Kimchi, using two small cabbages, three carrots and the ginger and turmeric, it shrinks once you salt and squeeze.

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This is the same photo as the first picture, but with the cayenne added, ’cause I always want it spicy!

 

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