Eat Veggies, save the planet

Vegan Bacchu Kimchi

ingredients
•one head Chinese cabbage, approx 1.5 pounds
•4 TBSP salt, preferably without additives
•3 TBSP Korean red pepper powder
•1 TBSP minced garlic
•1 TBSP grated ginger(I use a microplane)
•3 scallions
•1 cup chopped onion
•1 apple or pear
1.Slice head of cabbage into 1 inch strips
2.Wash and put in bowl.
3.Mix salt with 2 cups of water, pour over cabbage and let sit 6 hours, stirring periodically.
4.Drain cabbage well(squeeze water out if necessary) and put back in bowl.
5.In blender put chopped onion and pear or apple. Add 1 cup water and blend.
6.Add 4 TBSP of water to pepper powder , stir into a paste and add chopped scallions, garlic and ginger.
7.Stir fruit and onion puree with pepper paste.
8.Combine #7 with cabbage until thoroughly mixed.
9.Put kimchi-to-be in a crock, cover with a plate, put on a weight(I use a ball jar filled with water) and put a towel over the whole thing.
10.Let ferment for 24-72 hours.
11.Put in jar in the refrigerator.

It is ready to eat but it will ferment more in the fridge and get stronger. Use authentic Korean red pepper(ko choo kah rhoo) or it won’t taste like kimchi, especially since it is vegan and has no shrimp paste or fish sauce. If you want it less salty you can rinse the wilted cabbage before you drain it. Fermented foods are really good for your digestion.