KIM CHI RECIPE

Kim Chi is full of enzymes, which are vital for digestion and maintaining the body's health. If you eat most cooked food, you could be lacking in enzymes, as cooking kills them.. Here is my friend, Carol, of Hillsboro, Oregon's most excellent Kim Chi recipe.

3 1/2 cups Chinese cabbage
1 bunch radishes - white or red
1 carrot - thinly sliced
2 T. salt
2 T. minced fresh ginger
1 T. minced garlic (optional)
a few green onions, sliced
1 t. cayenne or hot Korean red pepper or crushed red pepper flakes (or more)
1 t. sugar

Chop cabbage into approx. 1"x2" pieces.
Slice radishes. In large bowl put 5 C. water and salt. Add cabbage and radish and cover. Let sit for 12 hours, turning a few times. Place garlic, ginger, etc. in bowl and mix. Removed cabbage and radish from brine and place in bowl with spices, Mix well. Place cabbage mixture in quart jar and cover with brine, leaving 1" space at top. Cover loosely and let ferment at room temp. for 3 to 7 days. In warm weather 3 days does it. Refrigerate - keeps quite a while. Eat about 1/4 cup a day. Kim Chi has been named a National Treasure by Korea.