Cabbage and Bok Choy Kimchi

Recipe by Gregg Cady, Wild Willow Farm Manager

Recipe inspired by Dr. Ben Kim

¼ cup salt

1 head cabbage, sliced

1 head bok choy, sliced

2 carrots, shredded or sliced into matchsticks

1 bunch hakurei turnips, sliced

¼ cup red chili flakes

2 tbsp fish sauce, tamari, or miso paste optional

1 tbsp minced ginger

1 tbsp minced garlic

1 bunch green onions, sliced

½ onion

½ apple

Dissolve salt in a 1 cup warm water. Pour over cabbage and bok choy and let sit at room temperature for four hours. Drain and rinse with clean water. Add chili flakes to 1/2 cup warm water and add to cabbage and bok choy. Add turnips, onions, ginger, and garlic. At this point, you can add optional fish sauce/tamari/miso if desired. Blend onion and apple with 1 cup water, and add to mixture. Put on gloves, then give everything a mix. Pack into jars and remove air space. Ferment at room temperature for 3 – 14 days using an airlock to allow carbon dioxide to escape, or ferment in the refrigerator for 3 weeks.