My Kimchi Recipe / by roxie hunt

You will need....

2 heads of chinese cabbage

1 purple cabbage

3 carrots

1 daikon radish

1 head of garlic

red chile flakes

1 chunk of ginger

1/4 cup of sea salt

1/2 cup of water

1 large bowl

1 blender

1 large jar

1 small narrow jar

1 dishtowel

Directions

Chop cabbage as finely as you can.

Grate the carrots and radish into a pile.

Put everything in a huge bowl. Hugest one you have. Toss with your hands to blend.

In the blender, blend up 5 cloves of garlic, one nice small handful sized chunk of ginger, and 2 tablespoons of red chile flakes with 1/2 cup of water till smooth. Set aside.

Prepare

Slowly stir in 1/4 of sea salt with your veggies. Make sure it is evenly distributed.

Stir in your blended sauce with your veggies using a spoon ( It will burn your skin a little so do use a spoon.)

Now, stuff your large jar with veggies. Tamp it down and really pack it tight. If there is extra veggies, pack the rest into a smaller jar.

Fill your small narrow jar with water and place it inside your big jar, directly on top of Kimchi.

Push the jar down as far as you can to crush that Kimchi further down. The Kimchi should be almost totally submerged in its own brine. This is how it ferments. In the next couple of days, the brine will increase.

Cover the Kimchi with a cloth and put a rubber band around it to seal it.

Place it in your back room, somewhere where the smell of fermenting cabbage won't offend:) IT does smell super strong, folks. That is part of the magic.

Let your Kimchi ferment for a week on the counter. Then, refrigerate. Enjoy a scoop of Kimchi on basically anything. Sometimes I eat a bowl of it on it's own and then I feel like superwoman.