Korean Sauerkraut Kimchi

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From my yahoo group.

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Steps

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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.

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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.

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The top of the vegetables should be at least 1 inch below the top of the jar.

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Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

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Ready to eat in about a week or two.

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Ingredients

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napa cabbage, green onions, carrot, daikon radish, ginger, garlic cloves, dried chili pepper flakes, sea salt, whey