Korean Sauerkraut - Kimchi

• 1 head napa cabbage, cored, chopped
• 1 bunch green onions, chopped or 1 bunch onion, cut in half and thinly sliced
• 1 cup carrot, grated
• 1/2 cup daikon radish, grated (optional)
• 1 tablespoon freshly grated ginger
• 3 garlic cloves, peeled and minced
• 1/2 teaspoon dried chili pepper flakes
• 1 tablespoon sea salt
• 4 tablespoons whey (if not available, use an additional 1 tablespoon salt)

1. Place vegetables, ginger, red chile flakes, sea salt and whey in a bowl and press with your hands or a wooden pounder or a meat hammer to release juices.
2. Place in a quart sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.
3. The top of the vegetables should be at least 1 inch below the top of the jar.
4. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Ready to eat in about a week or two.

cabbage, green onions, carrot, daikon radish, ginger, garlic, dried chili pepper, salt, whey

Taken from www.food.com/recipe/korean-sauerkraut-kimchi-406267 (may not work)