KIMCHI

Most Kimchi have some form of fish or seafood in the mix.  This is vegan and a small amount to fit in the refrigerator. 

1/2-cabbage, cut in 3" pieces

daikon radish, peeled and chopped, a 6" by 3" piece

1-cup warm water

2-heaping tablespoons rock salt

1 medium white onion, sliced

1 leek, sliced diagonally

1-cup chives, chopped

Kimchi Sauce

2- heaping tablespoons ginger, peeled and chopped

5-garlic cloves smashed and minced 

5-tablespoons chili flakes (Gochugaru-medium spice)

6-7-tablespoons soy sauce

1-tablespoon maple syrup

In a large bowl, soak the cabbage and radish in salt water for 3-hours to soften.

Rinse the cabbage and radish and mix together with the remaining vegetables.

Wear gloves to mix in the Kimchi sauce.

Eat raw or let it ferment at room temperature for 24 to 36 hours and then refrigerate for up to a month.