Sweet And Spicy Kimchi
Prep Time: 20:00
Cook Time: 00:00
1/2 Head of napa cabbage, finely shredded
2 baby bok choy, chopped
2 Cloves of garlic, grated
1/2 knob of ginger, grated
1 tablespoon of chili paste (or less depending on spice preference)
1/4 cup apple cider vinegar
1/2 granny smith apple, thinly sliced
1/2 bosc pear thinly sliced,
1 daikon radish, sliced into thin rounds
1In a large bowl combine the bok choy and cabbage. Heavily salt and mix with your hands. Let the mixture sit for 5 minutes. Then rinse and drain.
2In a large bowl combine the wilted bok choy and cabbage with the ginger, garlic, chili paste, daikon, pear, apple, and cider vinegar. Mix well.
3Add mixture into a sealable glass jar. Make sure to press down the mixture periodically as you fill the jar. Once packed tightly, place the jar in a cool dry place.
4Let the mix sit for about one week. During this week open the jar (over a sink since the fermentation causes bubbling sometimes) and press down the mix. Taste test after one week. If pungency is to your liking, move the kimchi to your fridge. If not, let it sit for a few more days.
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