KIMCHI
1 medium sided napa cabbage
1/4 cups daikon chopped 1/4 cup Radish chopped
1 carrot chopped
1/4 cup onion chopped
1 cloves garlic chopped
1/3 cup chili paste (I like to use Mazi's Piri Piri Sauce)
1 tablespoon grated turmeric 1/4 cup chopped scallions 1/2 cup fish sauce (optional) 1 tablespoons grated ginger 1-2 tablespoons sea salt
In a large bowl take the napa cabbage and cut it into 1" pieces (you can variate this on your personal preference). Chop the daikon, radishes, carrots, onions, and scallions...again chop how you prefer (circles, half circles, match sticks, grated)...the key is to try to keep things around the same size. Add the scallions, ginger, turmeric, garlic, and sea salt and mix it all together. Try to make sure that all the the vegetables have come in contact with salt. You'll see the veggies start to sweat and then add the chili paste. Mix everything together well and pack it in into a jar / crock. Make sure to really pack it in. Put a lid on it and let it ferment for two weeks or up to 3 months.
Notes: You can also variate this kimichi. I recently added broccoli to my kimchi, a friend of mine at Cultures Group recently did a cauliflower kimchi which was nice. Play with it. I also like to taste my kimchi to make sure it has enough salt so, taste test as you go along. It should taste salty like a potato chip.