Kimchi (Cultured Veggies)
  1. Chop bell peppers and onion, shred cabbage and mince garlic. Combine all the veggies in a big bowl and add the salt.
  2. Rub Finely Ground Pink Himalayan Salt into the vegetables and let them sit in a large bowl for 6 hours to help draw out the juices.
  3. Pack vegetables and their juices into mason jar.
  4. If the vegetables are not completely submerged add purified water to cover the veggies.
  5. Screw on a plastic lid and let it sit for 24 hours on the counter.
  6. After the first 24 hours, every 12 hours "burp" your jar for one week by opening up the lid quickly and closing immediately so that air can come in and feed the aerobic bacteria that are fermenting the veggies.
  7. After the first week let it sit for another 2-3 weeks always making sure liquid is covering your vegetables.
Recipe by Natural Living Family with Dr. Z & Mama Z at