Any Veg Kimchi

Kimchi-able Veggies:

• Cabbage
• Carrots
• Cucumber
• Turnip
• Leeks
• Onion
• Bell Pepper (Capsicum)
• Radish
• Eggplant

INGREDIENTS:

• 1 head of fennel
• 1 turnip
• 1 leek
• 2 Tbsp salt
• 2 Tbsp sugar

KIMCHI SPICY SAUCE:

• 2 Tbsp soy sauce
• 3 cloves of garlic
• 2 inches ginger, peeled
• 1 nashi pear, chopped
• 1 small onion
• ¼ cup chilli flakes (Gochugaru Korean chilli flakes are best, but you can substitute regular chilli flakes). If you prefer very spicy kimchi, add ½ cup of chilli flakes.

You'll also need to have 1 large jar handy to store your kimchi.

_{Instructions:}

1. Trim the root from the leek, then slice up the rest of the leek including the dark leafy greens. Next slice the fennel, including the fronds. No waste here!
2. Peel the turnip and cut it into cubes.
3. Thoroughly wash the vegetables, especially the leeks, which might have mud inside.
4. Place the cleaned vegetables in a bowl and add the salt and sugar. With clean hands, massage the salt and sugar into the vegetables. Allow them to sit at room temperature for 40 minutes.
5. Meanwhile, prepare the sauce and sterilise the jar. It's crucial to ensure that both the jar and lid are properly sterilised.
6. In a blender, add the garlic, chopped nashi pear, ginger, onion, soy sauce, and chilli flakes. Blend until a smooth paste forms.
7. Rinse and drain your vegetables, then pour the spicy chilli mixture into the bowl of vegetables and mix thoroughly. Transfer the mixture into your steralised jar. Allow the jar to sit at room temperature for 24 hours to ferment.
8. After 24 hours, move the jar to the fridge. If stored correctly, the kimchi will last in the fridge for up to 3-4 months.