Easy Kimchi

1. In a large bowl, add the cabbage, radish and carrots.

2. In a small bowl, add the remaining ingredients and stir to create a “paste”.

3. Add the paste to the vegetables and toss to completely coat.

4. Let the mixture sit for an hour or more, tossing every 15-20 minutes. This creates the “brine” to start the fermenting process.

5. Transfer the kimchi to a glass jar with a rubber seal lid (though any jar will do). Make sure you pack it in tightly, leaving about an inch space as the brine will increase in volume as it ferments.

6. Leave on your counter for 4 days then transfer to your fridge for two weeks.

Kimchi will practically last forever. This is a non-traditional recipe as you can see that I didn’t use Korean chilies. You can, of course, but I just use what I had on hand.

Tip: While your jar is on the counter fermenting, place a plate under it in case your jar overflows as mine does on occasion. Enjoy!