CABBAGE KIMCHI WITH DAIKON ENJOY DAN:

                CABBAGE KIMCHI WITH DAIKON by CHEF DAN:

Makes 1 quart

INGREDIENTS:

1 head cabbage

8 cups water

1-1/4-cup coarse sea salt

4 scallions, bias sliced into 1/2-inch lengths

1 onion sliced

1/2-daikon, peeled and cut into match sticks

1 poblano pepper, roasted

1 Anaheim pepper, roasted

1 serrano pepper, roosted

KIMCHI SAUCE:

1/2-onion, sliced

5 cloves garlic, smashed

1 thumb-size fresh ginger minced

1 apple, thinly chopped

4 tablespoons Korean Gochi Jang red Chile paste

3 tablespoons fish sauce

2 tablespoon Mirin

1 tablespoon anchovy paste

2 cups water

DIRECTIONS:

1.   Blacken peppers on a gas stove top, roast until blackened; place in bag.

2.   When cool remove blackened skin and slice into strips.

3.   Dissolve the coarse salt with 8 cups of warm water in mixing bowl.

4.   Add the cabbage and toss to mix.

5.   Soak for 3 hours in the salt solution and toss ever 30 minutes.

6.   In a bowl make the kimchi sauce by combining all the ingredients.

7.   Rinse the cabbage under cold water 3 times and drain in colander for 15 -20 minutes,

8.   Rinse and dry the bowl rinsed for salting.

9.   Mix scallions, and next 5 ingredients and salted cabbage with kimchi sauce.

10.                Taste and adjust seasoning by adding more fish sauce or mirin.

11.                Transfer cabbage kimchi into a traditional onggi jar.

12.                Pour 2-cups water into a bowl, give it a swirl, and pour the liquid over the kimchi.

13.                Let ferment for about 10 days, taste, and ferment 10 days longer if desired.

ENJOY DAN:                                 BE STRONG KEEP FAITH AND EAT KIMCHI