When I was a kid my next door neighbour, who we called Baba, who was a Baba, but not my Baba. But I guess she was my Baba, cause she was my next door neighbour who we called Baba. BABA, always made sauerkraut for my dad, the handyman. Basically all the old women on the block fought each other for his time. I don’t remember what the other ladies made him, but I definitely remember the sauerkraut. It’s pretty comical when we think about it now. They all had major crushes on him, that is clear. I despised the sauerkraut. I thought it was awful and I really could not understand the deliciousness behind it. Until I ate it on a hotdog. It was then that my mind opened up to weird fermented vegetables. A few years ago, I discovered the joy of kimchi, more like, I discovered my addiction to spicy fermented cabbage. I just kept seeing it everywhere. So I decided to make it. And my life changed. It’s so dang good! (I’m trying this thing, where I only say words that my 18 month old can repeat.) So dang good. It’s incredibly spicy and full of good, pungent, fermented flavour. I will add that I’m a lover of all Asian food. When Brett is at work, Flora and I could live off of seaweed, shiitake mushrooms and brown rice. Hola, if your with me! And when we have kimchi in the fridge. I pretty much eat it everyday. I even just sneak spoonfuls of it when nobody’s watching. Get into it. Your gut will thank you. Fermented food is full of probiotics, good bacteria that our body needs to be happy. Translation: eat kimchi = be happy. I’m no professional, but that seems to be the gist of it.




Now, there are a lot of of red pepper flakes in this recipe, so if you aren’t into spice, you could leave them out, or tone it down. But if you aren’t into spice, kimchi might not be your thang.

Modified from Sarah B’s recipe

– 2 Napa cabbage (washed and cut into bite sized pieces)
– 4 large carrots (grated)
– 1 daikon radish (grated)
– 1 apple (your fave variety, grated)
– 1/2 cup of ginger (grated)
– 6 cloves of garlic (grated)
– 1/4 cup sea salt
– 1/3 cup red pepper flakes

1. First you’ll want to sterilize a few glass jars.
2. Then find the biggest bowl in your house.
3. Now add everything to it, and massage it until it becomes juicy and kind of soft.
4. Add to the the jars, but leave a few inches from the top, so it has room to move.
5. Let it sit on the counter for five days. During this time you’ll want to open the jars every time you think of it to release some air. And keep pushing the veggies down in the jar, so that they are pretty covered up with the juice.
6. After the five days are up, stick it in the fridge.

*If you want it to be less flavourful, you can let it sit on the counter for only two days. But, trust me, you want all the flavour.

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