Ingredients
- 1 medium head of napa or green cabbage, shredded
- 1 bunch of green onions, sliced
- 1 cup carrots, shredded
- 1 tablespoon ginger root, grated
- 3 cloves garlic, crushed
- ½ teaspoon or more Korean red chili pepper powder or regular red chili pepper flakes
- ½ tablespoon sea salt
- ¼ cup water kefir (use water kefir that has finished the fermentation process)
Instructions
- Combine all ingredients in a bowl and cover for 30 minutes.
- Mash mixture down with the back of a spoon or potato masher so it gets juicy.
- Transfer to ball jar and press down so the liquid comes to the top, covering kimchi.
- Leave 1 inch of space in jar.
- Lid tightly and let sit on kitchen counter for 3-7 days, checking fluid level after 24 hours. (Always have liquid covering kimchi)
- Test after day 3 for desired doneness.
- Store in refrigerator.
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Earthie Mama’s Kombucha Tea Recipe
Ingredients
- 1 Cup Organic Sugar
- 4-6 Teabags (Organic Green, Black or White)
- Kombucha Starter Culture ~ SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 1 Cup starter liquid (from another Kombucha tea)
- Brewing glass jar
- Cloth cover
- Rubber band
Instructions
- Bring 4 cups water to a boil.
- Turn water off , add tea bags ~ let steep for 10-20 minutes
- Stir in 1 Cup organic Sugar
- Let tea cool completely
- After it cools, pour in brewing jar
- Pour in starter liquid and SCOBY
- Cover with cloth and secure with rubber band
- Set in a dark place out of sunlight
- Keep undisturbed for 7 days.
- After 7 days try your kombucha with a straw or spoon. If it tastes too bitter than it has brewed too long. If it is too sweet put cloth and rubber band back on and let sit for a few more days trying it every so often until it tastes to your liking.
- Drink as desired.
- Put it in fridge right away or fill up smaller bottles almost to the top and store for second fermentation for more carbonation.
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