INGREDIENTS
Vegetables we used…
Red cabbage
Beetroot
Carrots grated

Key essentials to bring zing…
1 red onion, finely sliced
5 cloves garlic, grated
3” knob ginger, grated
2 tbsp. fish sauce
2 tbsp. gochujang
½ cup gochugaru [Korean red pepper flakes]
1 Asian pear, grated or 2 tbsp. brown sugar
Celtic sea salt [2-3% by weight]

METHOD
In a very large bowl, massage the salt into the cabbage until the leaves start to release liquid.

Cover with juice and let the cabbage sit at room temperature for at least two hours while the salt draws out moisture.

Periodically toss the cabbage to expel more moisture.

After about two hours, the cabbage should be soft and limp, and the volume reduced in half.

Strain the cabbage and rinse under filtered water to remove excess salt.

Strain again, then return the cabbage to the bowl. Add remaining beetroot, onion, carrot, garlic and ginger.

Add gochugaru, gochujang and fish sauce and massage until it looks saucy — you may want to put on some gloves here. Make sure everything is well combined and coated.

Pack into jars, leaving 1 to 2 inches of room. Submerge under juice — the veg will expand and release more liquid as they ferment, so you don’t want to overfill the jars.

Since the liquid is more of a paste, it doesn’t float like other ferments.

Wipe the rims clean and cover with muslin. Let the jars ferment at room temperature, out of direct sunlight, for at least three days.

Every day, push down with a spoon to expel more liquid. A good ferment should have no mold or off smell.

After three days, you can start tasting the kimchi; refrigerate when the flavour has fermented to your liking. It should take on a spicy, sour taste