Purple Kimchee

Source: Chef Elizabeth Falkner for The Chef’s Garden

Ingredients:

• 1 small purple cabbage or 1/2 large purple cabbage, cut into 1/2 “ shreds
• 2 tbsp. Kosher salt
• 1 tsp. sugar
• 2 tbsp. each minced garlic and ginger
• 5 ea. scallions, cut into 2” julienne
• 1 ea. any color carrot, cut into 1” julienne
• 2 ea. radishes, I used baby purple daikon and half a black radish and half a watermelon radish
• 1 tbsp. dried Korean chili flake
• 2 ea. minced Thai chili
• 1 ea. thin sliced serrano chili
• 1/4 C. grated asian pear
• 1 tsp. rice flour
• 3 tbsp. Gochujang
• 4 tbsp. fish sauce
• 1 tsp. sesame oil
• 2 tbsp. sesame seeds
• 1 tsp. salt
• 1/2 tsp. sugar

Directions:

• Sprinkle cabbage with salt and sugar and put weight on it at room temperature overnight.
• Rinse off cabbage.
• Mix the rest of the ingredients with the cabbage the next day and cover with a clean towel or loose lid for 24 hours at room temperature.
• Pack in jars and keep refrigerated for 2 weeks.
• Keep in refrigerator for up to 6 months.