Kimchi!

Kimchi day! Remember that giant Napa cabbage that was bigger than Marie-Eve’s head? Well…it is on it’s way to becoming a fermentation delight!

Cabbage was salted to release some water for about 30 minutes. Cabbage was sliced, carrots, daikon and shallots were then added.

The paste consists of chili peppers (depends on how hot you want. I used 10 medium spiced peppers.), 10 cloves of garlic, 3 Tbs. of red miso (instead of fish sauce) to get the right bacteria to start bubbling away, 2 Tbs of coconut sugar, and about 2-3 inches of peeled ginger. Pulse for about 30 seconds or so in food processor.

Then the paste was added to the cabbage and mixed by hand to make sure that it got everywhere. About 2 cups of water were added, and then everything was pressed down so that the liquid is above it. Top on, wait about 2-3 days at room temperature, then off to the fridge for at least 2 weeks.