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      • Smoothie With Sweet Potato and Orange
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  • Phillip's Farm
    • About the farmer
  • Store
  • Contact us
  • Plant-Based Diet Coaching
    • Coaching Service Explained
    • About the Lifestyle Coach
    • Why I Eat Plant Based
    • Blog
      • Comment Policy
  • Recipes
    • Desserts
      • Chocolate Blueberry Pudding
      • Chocolate Peanut Butter
    • Fermenting Recipes
      • Rejuvelac
      • Kimchi Phillip's Style
    • Meals
      • Kimchi Fried Rice with Tofu
      • Napa cabbage, mushrooms, tofu
    • Beans
      • Baked Tofu
      • Black Beans With Herbs and Spices
      • Chickpeas Spiced Up
    • Vegetables
      • Stir-fried Broccoli
      • Collards in Instant Pot
      • Kale and Mushrooms
      • Kale in Instant Pot
      • Sweet Potato with peanut butter
      • Sweet Potato with Date/Nut Sauce
      • Vegetable Spaghetti basic recipe
    • Sauces
      • Asian Brown Sauce
      • Cashew, Raisin Sauce
      • Garlic Oil
      • Miso and Tahini Sauce
      • Mushroom, Tofu Spaghetti sauce
      • Peanut Sauce
    • Smoothies
      • Sweet Potato Smoothie
      • Smoothie With Sweet Potato and Orange
      • Banana, blueberry smoothie
      • Sweet potato and shoots
    • Grains
      • Amaranth, Tahini Drink
      • An Oat Chip
      • Carrot Cake
      • Chocolate, Oat Cookie
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Plant-Based-Diet-Coaching
Kimchi Phillip's Style
Ingredients
Cabbage or napa cabbage 12 pounds
Daikon  3 pounds
Garlic 9 oz
Ginger 2.2 oz
Jalapeno 5
Pepper corns 2 Tablespoons
​Salt 9 Tablespoons

Directions
Shred cabbage or slice napa
​Slice  Daikons
Slice garlic
Slice Ginger
Slice Jalapeno

Mix salt and cabbage in small manageable batches, mix and crush with hands and fists. Let it set and give the salt awhile to pull the moisture out of the cabbage. Mix and crush some more. 
Put all  ingredients in layers in a crock or jars. Put large leaves of cabbage or collards etc on top of the vegetables and then a weight on top of that. The weight should hold everything under the brine that has come out of the cabbage. If there is not enough liquid add more brine (3 tablespoons of salt to 1 quart of water).
Let it set for about 8 days and then refrigerate. I will last for many months in the refrigerator. 


On your first few times don't make a batch this big. This recipe makes about 2.5 gallons. When it is done it should smell like kimchi or sauerkraut. If it smells different and bad something went wrong and it is probably spoiled. Sometimes there is a bit of scum or mold on the top. Some people skim it off, throw that part away and keep the rest. If it has a lot of really nasty stuff on the top I would through is all away. 
A good source of more information about fermenting is Wild Fermentation by Sandor Katz.

  • Phillip's Farm
    • About the farmer
  • Store
  • Contact us
  • Plant-Based Diet Coaching
    • Coaching Service Explained
    • About the Lifestyle Coach
    • Why I Eat Plant Based
    • Blog
      • Comment Policy
  • Recipes
    • Desserts
      • Chocolate Blueberry Pudding
      • Chocolate Peanut Butter
    • Fermenting Recipes
      • Rejuvelac
      • Kimchi Phillip's Style
    • Meals
      • Kimchi Fried Rice with Tofu
      • Napa cabbage, mushrooms, tofu
    • Beans
      • Baked Tofu
      • Black Beans With Herbs and Spices
      • Chickpeas Spiced Up
    • Vegetables
      • Stir-fried Broccoli
      • Collards in Instant Pot
      • Kale and Mushrooms
      • Kale in Instant Pot
      • Sweet Potato with peanut butter
      • Sweet Potato with Date/Nut Sauce
      • Vegetable Spaghetti basic recipe
    • Sauces
      • Asian Brown Sauce
      • Cashew, Raisin Sauce
      • Garlic Oil
      • Miso and Tahini Sauce
      • Mushroom, Tofu Spaghetti sauce
      • Peanut Sauce
    • Smoothies
      • Sweet Potato Smoothie
      • Smoothie With Sweet Potato and Orange
      • Banana, blueberry smoothie
      • Sweet potato and shoots
    • Grains
      • Amaranth, Tahini Drink
      • An Oat Chip
      • Carrot Cake
      • Chocolate, Oat Cookie