OMG i love love love kim chee. it is super easy to make. if you buy the wild fermentation book, there is a recipe for it. i make it kind of different, and less spicy bc ds eats more of it than i do, lol. basically it is cabbage, hot peppers, ginger, onions, carrots (opt) and garlic all chopped up and mixed together. you salt it until it tastes decidedly salty, but not unpleasantly so. you add a bit more salt in summer than in winter, to slow the fermentation when its hot. and then you pack it into a jar, really tight, and then you weight it down with a heavy rock or something for 24 hours to allow the juices to come out of the veggies to form a brine. if after 24 hours the brine doesnt cover the veggies, add a little salted water (the ratio is about 3tbsp per quart, but you would only need a fraction of a cup probably) to cover, and then weight the veggies down so the brine stays above them, and cover with a cloth or something that keeps bugs out but lets fermentation gas escape. wait 1-3 weeks, depending on the temp in your house, and it will be done! taste it every day or so, and put it in the fridge when it tastes done. mmmmmmmmmmmmmm
eta it is really easy to make, the way i make it is pretty much the same process as for saurkraut. the recipe in wild fermentation is a little more complex.
Mom to two perfect kids surrogate to two sweetpotatos born 4.21.11
I love someone with ataxia telangiectasia http://www.atcp.org