Kimchi and Sauerkraut

Alice Loyd, senior gardener, food preserver and market educator extraordinaire, shared samples of Kimchi and Sauerkraut in honor of Cabbage Day. She uses Sally Fallon's recipe from Nourishing Traditions. Makes 2 quarts

1 head green or Napa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup grated carrots
1/2 cup grated daikon radish (optional)
1-2 tablespoons freshly grated ginger
3 cloved garlic, peeled and minced
1/2 teaspoon dried chile flakes
2 teaspoons sea salt
2 tablespoons whey (if not available, use an additional 2 teaspoons salt)
1/2 cup filtered water

Place vegetables, ginger and red chile flakes in a bowl and mash down with wooden pounder until juices are released. Stuff into a half-gallon wide-mouth mason jar and press again with pounder. The top of the vegetables should be 1 inch below top of jar. Mix water with whey and salt and pound over cabbage mixture. Add additional water if needed to bring liquid to top of cabbage. Cover tightly. Keep in a warm place for 3 days before transferring to cold storage.

For Sauerkraut:
Using the same method, combine 2 quarts loosely packed shredded cabbage with 2 teaspoons salt and 2 tablespoons whey. Pound in bowl and again in jar until most cabbage sits in its own liquid. Fill jar with filtered water and keep in warm place 3 days. Flavor will continue to improve for several weeks.