Kimchi

What you need:

-large bowl
-quart-sized wide-mouth jar with a lid
-meat pounder or potato masher
-one small head of cabbage (green, Napa or Savoy)
-1/4 cup of whey (you can use left-over whey from making cream-cheese)
-fresh grated ginger (1-2 Tablespoons) (Tip: I keep ginger in a plastic bag in the freezer. It never clogs up the grater when it is frozen.)
-garlic (1-3 cloves)
-onion (1/2 cup, you can use green onion instead)
-radishes (regular or diakon 1/2 cup)
-carrots (1/2 cup)
-hot pepper or cayenne pepper if you want it spicy
-1 Tablespoon sea salt

Chop the cabbage and place in a bowl. I use a knife but a food processor works also.

Pound it with your pounding tool until it turns a bit yellow and juice starts to develop. This will take more than 5 minutes but less than 10.

Chop up the rest of the vegetables and grate the ginger. Add all of this plus the salt to the bowl and pound/mash for a bit more.

Place the mixture into a wide-mouth jar. Be sure to include the liquid. If everything doesn’t fit, set it aside for now.

Add 1/4 cup of whey.

Press down firmly with the pounder or wooden spoon. You want all the vegetables to be compact. Keep adding more of the vegetable mix and pounding it until the jar is filled, leaving an inch at the top of the jar.

The vegetables should be submerged in liquid at this point. If they are not, add water to cover them. Be sure to leave an inch of space at the top of the jar.

Put the lid on tightly and keep it at room temperature (72 degrees) for about 3 days. Once fermented, the kimchi will last in your fridge for several months and will get better with age.