Kimchi

Ingredients

• 2 large Napa cabbages
• Carrots, green onions, red bell peppers, turnips or radishes
• Salt

Mixing Paste

• 2 pears or other sweet fruit
• Parsley, plenty of garlic, ginger (optional chili peppers for heat)

Method

1. Cut the cabbage into 4 cm strips and soak in a 4% salt solution for 4 hours.
2. Prepare vegetables: cut green onions into 4 cm pieces, and julienne the carrots, radishes, and bell peppers. Rinse and drain the cabbage.
3. Blend fruits, garlic, parsley, ginger, and salt with water to make a paste.
4. Combine vegetables and paste in a large bowl, mix gently, and let sit for 10 minutes.
5. Pack the mixture into sterilized jars, and cover with brine if needed. Weigh down, cover loosely, and let ferment for 2–3 weeks in a cool, dry place.
6. Store in the refrigerator for up to 6 months.