Kimchi

Kimchi
Ingredients
4 cups shredded cabbage (Napa, Chinese, Bok Choy or regular cabbage)
1 cup grated carrots
½ cup minced red onion
¼ cup sliced green onions
2 cloves garlic, pressed
1 tsp grated gingerroot
½ tsp red pepper flakes
2 Tbsp lemon juice
1 Tbsp sea salt
Directions
1. In a large bowl, combine cabbage, carrots, red onion, green onion, garlic, ginger and red pepper flakes. Stir ingredients together.
2. Add lemon juice and salt. Mash ingredients. Cover with a towel and let stand at least 30 minutes.
3. Once the mixture is broken down, transfer to wide mouth jar.
4. Begin to extract as much liquid from the mixture as possible by pounding mixture inside jar.
5. If there is not enough liquid, add brine as needed to ensure ingredients are covered.
6. Like sauerkraut, fermenting time with Kimchi will depend a lot on taste preference and how much salt is added relative to your vegetables.
7. Ferment to between 10 and 30 days. After one week, taste to judge how much longer fermentation needs to take place