Kimchee of Exotic Cabbage

Ingredients:

• 1 Napa cabbage
• 1 Savoy cabbage
• 3 Bok Choy
• 1/2 King cabbage or red cabbage
• 12 Brussels Sprouts
• 2 cups Daikon radish cut into matchsticks
• 2 package ‘Alaea Red Hawaiian Sea Salt
• cold water, non chlorinated

Paste:

• 1/4 cup chili flakes
• 1/4 cup fish sauce
• 1 medium size white onion diced
• 10 stalks green onion, whites too
• 1/2 cup thinly sliced garlic
• 3 Tbs minced ginger

Directions:

• Cut the cabbages into three inch squares.
• Cut Brussels sprouts at the stem end and separate the leaves.
• Sprinkle the salt over the vegetables. Mix well.
• Add cold water until just covered and soak for 3 hours.
• The soaking kills off any harmful bacteria, softens the leaves and pulls out moisture from the cabbages.
• The remaining bacteria called lactobacillus converts the sugars and carbohydrates into lactic acid, which preserves the vegetables.
• Drain and rinse three times.
• Drain well in a colander for 15-20 minutes, and squeeze out any extra water.
• Mix the paste.
• In a gallon jar spread this paste between layers of rinsed cabbages wearing gloves to prevent the burn from the pepper flakes.
• Cover and let it ferment (bubbling) at room temperature for at least two days occasionally opening to allow the carbon dioxide to burp out.
• Keep it in the refrigerator covered up to six months.