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Traditional Kim Chee

makes 2 1/2 gallons

Ingredients
8-10 large heads of cabbage: (napa, green, purple, or a mixture)
6 large carrots
6 daikon radish
2 red bell pepper
3-6 Tbs salt
6 Tbs minced ginger
3-6 Tbs minced garlic
2-3 minced jalapenos
1-3 tsp cayenne pepper (radish, dill tops, wild greens, sorrel, chicory optional)

Equipment
-earthenware crock, glass jar or a food grade plastic bucket
-glass plate to fit in the bucket
-large jar of water or heavy rock
-large mixing bowl
-all items should be sterilized

Process:
- Core cabbage and remove outer leaves. Shred cabbage using the slicing blade of your food processor or very thinly with a knife.
- Chop all other veggies in desired shapes. Place into large mixing bowl and toss with salt, ginger, garlic, jalapenos and remaining ingredients.

The kim chee is now ready to pack.
- Place your container on a firm surface or the floor to get enough leverage to press the mixture down in the bucket. You want to pack the cabbage down. Using your fist or a kitchen mallet, pack the vegetable mixture down tightly. Wipe down the sides so there isn’t any cabbage stuck on the inside wall of your container. This will help to keep unwanted mold and bacteria out of the mix.
- Place the plate on the packed vegetables and press firmly into place. Top with a weighted jar or a heavy stone.
-Wrap the bucket and the jar with a towel to and set aside to ferment.

The kim chee will be finished in 4-14  days.

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