12 Steps to Whole Foods

Preserving Raw Foods with Natural Probiotics
Kimchi
2 Chinese (Napa) cabbages, shredded large with food processor or chopped into 1" pieces
1 large white or yellow onion, chopped
¼ C raw sesame seeds
6 cloves garlic, chopped fine
6" piece of ginger root, peeled and finely chopped or shredded
1-2 tsp. cayenne
2 Tbsp. sea salt
C whey OR 1 pkg. culture starter (see “Robyn Recommends” on GreenSmoothieGirl.com)
optional: 2 C sprouted mung beans (1 C dry beans makes about 2 C sprouted)
optional: 1 bunch white or red radishes, chopped
Mix all ingredients by hand for about 5-10 min., to help the cabbage begin releasing its juices. Allow it to sit on
the counter for several hours or overnight, covered with a tea towel, so that the cabbage wilts and releases more
water content.
Pack into sterilized pint or quart jars, distributing the liquids evenly (should cover the vegetables), leaving 1" of
head room at the top of the jars. Screw the lids on tightly. Keep at room temperature for a few days before
transferring to the refrigerator. You can eat the kimchi within a few days if you like, or within a few months.
Makes approximately 3-4 quarts.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 243