KIMCHI

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Kimchi is one of those things that seems so exotic but is so ridiculously easy to make at home — and fresh, homemade kimchi is infinitely better tasting than anything you can buy.
If you’ve never had this fermented side dish, think of it like a spicy Korean version of sauerkraut
2 pounds red cabbage, chopped
1/4 cup  salt
1/2 pound RADISH, julienned
1/2 pound carrot, julienned
6 spring onions, sliced into 1-inch segments
4 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
1 small  pear (or apple), peeled, cored and chopped
1 small  onion, chopped
1 cup  water
1/2 cup gochugaru (Korean red pepper powder)or chilli paste
2 tablespoons fish sauce
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chop the cabbage in to small bite size pieces
In a very large bowl, massage the salt into the cabbage until the leaves start to release liquid.
Cover with water and let the cabbage sit at room temperature for at least two hours while the salt draws out moisture. Periodically toss the cabbage and work your hands through the leaves to expel more moisture

After about two hours, the cabbage should be soft and limp, and the volume reduced in half. (If yours is still firm and full, come back to it after another hour or two.)

Strain the cabbage and rinse under running water to remove excess salt

add the carrot spring onion, mix well

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in a blender add the

In a blender, combine the  pear (or apple, if using),  onion, water, gochugaru,(chilli paste )and fish sauce,ginger and give everything a whirl until smooth. Pour the sauce over the vegetables
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give the kimchi a good rubdown, making sure the veggies are well combined and coated with sauce

Pack the kimchi into jars, leaving 1 to 2 inches of headspace. The veggies will expand and release more liquid as they ferment, so you don’t want to overfill the jars.

Tamp down the veggies with the back of a spoon to fully submerge them. I find that there’s always enough liquid in the jars to keep them submerged, and since the liquid is more of a paste, the veggies don’t float to the top as in other ferments

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Wipe the rims clean, then loosely seal with lids and let the jars ferment at room temperature, out of direct sunlight, for at least three days. (It wouldn’t be a bad idea to place the jars in a shallow baking dish to catch any overflow of liquid.)

Every day, press down on the veggies with a spoon to expel more liquid and make sure everything is shipshape. A proper ferment should have no mold and no off smell.

After three days, you can start tasting the kimchi; refrigerate when the flavor has fermented to your liking. It should take on a spicy, sour taste. Some people like less sour and some like more sour, but you should definitely wait for your kimchi to take on a noticeably tangy taste if you want all the beneficial Lactobacilli in your ferment. place in a fridge and enjoy

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