Any Veg Kimchi

‍_{Kimchi-able Veggies:}

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

For those who may not be familiar, we'd like to introduce you to the beautiful world of Kimchi—a traditional Korean side dish crafted from fermented vegetables, rendering it exceptionally healthy. While cabbage is the traditional base, you can experiment with different veggies to craft your perfect blend. Kimchi is packed with antioxidants and vitamins that benefit both your body and mind. Additionally, it serves as an excellent method for preserving your produce, extending its lifespan in the fridge for months. Follow this straightforward recipe to craft your personalised kimchi at home and relish in its health advantages and incredible flavour.‍

_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. 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.