Kimchi Recipe

*photo by Portuguese Gravity

Kimchi is a traditional Korean fermented dish that provides bountiful probiotics, antioxidants, vitamins and minerals; the pungency of the daikon and scallions also support lung health. It is delicious served alongside soups or eggs, or atop rice bowls, for example. Adjust the spiciness to taste. •2 lbs napa cabbage

Ingredients

• 1 small daikon radish
• 3 carrots
• 4 scallions
• 2" piece fresh ginger, peeled and minced
• 3 cloves garlic, peeled and minced
• 1 tbsp red chili flakes
• 1/8 cup good quality sea salt (celtic salt is ideal, if available)

Directions

Wash all veggies. Chop cabbage into bite-sized chunks, grate the carrots and daikon, slice the scallions. Place in a very large bowl with remaining ingredients.

Mix and massage until the cabbage begins to soften and release its juices; continue for 4 or 5 minutes, until you have a fair amount of liquid in the bowl (the vegetables will have lost much of their volume at this point). Let the bowl sit at room temperature for a few hours, massaging once or twice more. Check seasoning.

In a large sterilised jar (or several small ones), pack in the vegetables, trying to avoid any air pockets, making sure to leave a few inches of space at the top of the jar for the fermentation process. Tighten the lid, opening it periodically to release pressure, ensuring all vegetables remain submerged in the liquid.

Leave jar(s) on the counter, out of the sunlight, for 3 days to 2 weeks, transferring to the refrigerator once the taste is to your liking.