Kimchi Farmstyle

This handcrafted sauerkraut blends organic veggies from Ileana, Alan, and the community garden. With cabbage, carrots, kale, apples, garlic, ginger, and a touch of cayenne, it’s a vibrant, probiotic-rich ferment packed with flavor and good energy.

1. Prepare all vegetables as described: slice, grate, chop.
2. In a very large mixing bowl, combine all vegetables and lime juice.
3. Add cayenne or chopped hot peppers to taste.
4. Sprinkle sea salt over the mixture.
5. Begin pounding moderately – no need for gym energy, just consistent pressure – using your hands or an official sauerkraut pounder.
6. As you pound, meditate lovingly until a natural brine forms (this may take 5–10 minutes).
7. Press the mixture into a clean glass jar.
8. Make sure all veggies are fully submerged under the brine.
9. Weight them down with clean stones or official sauerkraut weights.
10. Cover the jar with cheesecloth or your official sauerkraut lid/thingy.
11. Place in a darkish area at room temperature.
12. Check after 2 weeks. Be daring at 3 weeks.
13. If you’re up north and it’s cooler, go for the official 28-day ferment.
14. If you’re in Korea, bury it in your backyard.

Notes

• Fermentation: Always ensure vegetables stay submerged under brine to avoid mold.
• Weights: Clean stones work well, or use dedicated fermentation weights.
• Covers: Cheesecloth is great, but breathable lids are welcome too.
• Climate Tip: Fermentation speed varies by temperature — longer for colder regions.
• Cultural Fun: If you're in Korea, lean into the tradition and ferment underground!

Note: Nutrion per serving is for ~ 1/4 cup.