Autumn Harvest Kimchi

Ingredients

• 1 daikon radish, sliced into half moons (or a few red radishes)
• 2 carrots, sliced into half moons
• 2 green tomatoes or tomatillos, chopped
• 1 medium onion, diced (leeks, scallions, or shallots may be substituted, to taste)
• 6 garlic cloves, peeled and chopped
• 2 medium chili peppers, chopped (jalapeno for mild heat, habanero for more of a kick)
• 3 tablespoons grated fresh ginger
• 1 tablespoon sea salt

Directions

1. 1

   Mix all ingredients in a large bowl.

2. 2

   "Massage" the mixture with your hands, grabbing handfuls, and squeezing repeatedly until the vegetables are wilted and excess water is squeezed out.

3. 3

   Spoon kimchi mixture tightly into a quart-size jar with a wide mouth. Pack tightly, pressing hard until the brine rises- vegetables must be submerged in brine to avoid mold forming.

4. 4

   Loosley cover jar with lid.

5. 5

   Allow kimchi to ferment at room temperature for about a week, pressing down the mixture each day to make sure vegetables remain submerged in the brine. The longer it ferments, the more sour it becomes.

6. 6

   When kimchi has fermented to your taste, store in the rfrigerator.