Kimchi
Fermented foods are good for the gut. Larry likes kimchi, so he decided to try to make it. He wanted it to be vegan, so used miso instead of shrimp powder. It turned out well!
Ingredients
1 head napa cabbage (1-2 pounds)
1/2 C (approximately) course sea salt
1/2 T miso
2 1/2 green onions, chopped
1 clove garlic, pressed
1/2 tsp ground or use fresh ginger
1 1/2 T gochugaru (Korean chili powder)
1 T gochujang (Korean fermented red pepper paste from TJ)
Instructions
Cut cabbage in half lengthwise and trim ends. Rinse and cut into pieces about 2 inches square. Place cabbage into large bowl or resealable bags; sprinkle salt evenly over leaves to coat. Use your hands to rub salt into cabbage. Seal and leave at room temperature for 6 hours.
Rinse leave under cold water at least 2-3 times to remove most of the salt. Drain and squeeze out any excess liquid.
Place rinsed cabbae in a large container with a tight fitting lid. Stir in sauce, onion, garlic, and ginger. Sprinkle Korean chili powder over mixture. Use your hands to rub the powder into the leaves until evenly coated.
Put leaves into container that lets you press down and press out the liquid. Seal and set in a cool dry place. Leave undisturbed for about 4 days. Refrigerate before serving, and store in fridge.