Easy Kimchi

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

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

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

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   Let the mixture sit for an hour or more, tossing every 15-20 minutes.

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   This creates the brine to start the fermenting process.

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    5.

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    Transfer the kimchi to a glass jar with a rubber seal lid (though any jar will do).

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    Make sure you pack it in tightly, leaving about an inch space as the brine will increase in volume as it ferments.

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    6.

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

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    Kimchi will practically last forever.

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    This is a non-traditional recipe as you can see that I didnt use Korean chilies.

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    You can, of course, but I just use what I had on hand.

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

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    Enjoy!

* Per serving · 4 servings · Values may vary.

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