KIMCHI MY WAY ENJOY DAN:

                                  KIMCHI MY WAY by CHEF DAN:

Makes 1 quart

DIRECTIONS:

1-2-pound Napa cabbage, old outer leaves removed and reserved

1 daikon, finely sliced

1 bunch of scallions, cut into 1-inch pieces

3 carrots, julienned

1 leek, thoroughly soaked to remove debris and sliced

1 bell pepper, thinly sliced

1 apple, thinly sliced

1 onions, thinly sliced

6 radishes, thinly sliced

2 jalapeños, finely chopped

4 garlic cloves, chopped

4 tablespoons salt

1 tablespoon EACH red pepper flakes, fish sauce and fresh ginger

3 tablespoons Gochu Jang (Korean hot pepper sauce

DIRECTIONS:

1.   Cut the cabbage in half lengthwise into 2-inch pieces, discarding root.

2.   Place in a bowl, sprinkle with salt and toss with your hands until coated.

3.   Add enough cold water to just cover (about 12 cups) making sure cabbage is submerged, ok if some leaves break the surface.

4.   Cover with plastic wrap; let sit at room temperature for 12-24 hours.

5.   Place a colander in the sink, drain the cabbage, rinse in cold water.

6.   Gently squeeze out the excess liquid and transfer to a bowl set aside.

7.   Place remaining ingredients in a bowl and stir to combine.

8.   Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coat with the mixture.

9.   In BRITTS Pickle-ator load vegetables, and 1 tablespoons salt into the jar.

10  Place weights on top, seal 4” gasket on rim or jar, place plastic lid on top of gasket, screw on metal ring, snug but not tight, insert airlock through grommet on plastic lid, fill airlock with water or brine to mid-line.

11  Put in a place out of direct sunlight, and keep at room temperature.

12  Ferment for 10 days taste and you can ferment 10 more days.

BRINE:

Mix and dissolve

1-quart water, 1-1/2-tablespoon salt.

ENJOY DAN:                           FOR THE LOVE OF FERMENTED VEGETABLES!!