Raw Vegan Kimchee

Cut 3 large heads of savoy cabbage or napa cabbage / salladskål into slivery bits, or your preferred size.
Put the cabbage into a big bowl, sprinkling and mixing it with about 3 dl of seasalt, for it to soften.
Pound it down with your knuckles, to break fibers and pack it good.
Let it stand under a plate with a weight on top for pressure for minimum of 2 hrs.
A 3l kombucha jar is good for that!
 Then rinse very thoroughly in a sieve and add:

4  carrots chopped

1 - 2 organic daikon if you have, chopped or julienned

Then mix into a paste and stir in:

4 onions 

1 1/2 dl ginger

1 1/2 dl garlic

1 dl korean chili

And, yes, it's got to be korean,  from Korean Food, Luntmakargatan 76, Stockholm. It's the only place in the Nordic countries for korean groceries: http://www.koreanfood.se
Redder, sweeter, better, savourier!

2 fresh red chili peppers, chopped

2 sweet pears, chopped

4 tablespoons unpasteurized miso

2 tablespoons tamari

 Add

1 bunch of chopped chives

Put in canning jars and store in room temperature 24 hours. Leave a little space on top, for it to bubble and ferment. Super sterilised is not necessary. Then store in fridge for at least 2 weeks. It keeps forever, and gets savourier and savourier. It can also be eaten fresh directly after 24 hours, save a jar for that, while you wait for the 2 weeks to pass.

Thanks to Kyu, who taught us how to make Kimchee, and your mother that taught you.
And now it is raw veganized!

Three graces

Celebrate!

With fermented Kombucha!!