Spicy Kimchi
I like to make a large batch of this in a one gallon glass jar. This is what got me successfully through this winter as a raw vegan. You Will Need: Chinese cabbage x2 Green onion x 1 bunch Apple (leave peel on) x2 Carrot x5 peeled Daikon Radish (one giant one, peeled) Garlic x1 head Fresh Ginger x 3″ chunk Dried chilli powder x8 TBSP Pink Himalayan Salt x 4 TBSP Protective Gloves. chop cabbage and massage for 5-10 min with salt, let sit for 2 hours min and rinse. Chop all the veggies in a food processor. Mix in a very large bowl with cabbage and chilli powder. Pack firmly into glass jar and let sit for 3-4 days at room temperature. Depending on the season & indoor temperature could be a day earlier or later. Taste to ensure the right flavour profile and or desired tanginess. Refrigerate once desired flavour has been reached. Recipe adapted from: www.klunkerskitchen.com/2015/07/easy-kimchi.html?m=1
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