Spice things up a bit!! Try making this awesome Korean side dish at home. Kimchi! Its spicy and bold and will put your taste buds on sensory overload; in a good way though. It is really easy to make and very good for you as it is loaded with pro-biotics.\rbr\rbrFollow us!!\rbrFacebook: \rbrPinterest: \rbrTwitter: \rbrInstagram \rbr\rbr\rbr\rbrKimchi\rbr\rbrIngredients: The slaw\rbr6# Napa cabbage\rbr1 Large Daikon radish about 1 12 #\rbr2 Bunches of scallions chopped\rbr1 Green apple sliced\rbr8 Oz. Carrots\rbr1 Cup Kosher salt\rbrNon chlorinated water\rbr\rbrProcedure:\rbr1. First sterilize the mason jar you are working with by placing it in a pre heated\rbroven at 200 degrees for 10 minutes. Make sure that the temperature does not exceed\rbrthis as the jar cant withstand higher temperatures.\rbr2. Chop the cabbage and place it in a large bowl.\rbr3. Add all the salt and massage int the cabbage. Add a touch of water as well\rbrabout a cup. Make sure all the cabbage is covered.\rbr4. Allow the cabbage to sit for an hour. Intermittently toss the cabbage around.\rbr5. After an hour, strain the cabbage and rinse 3 times to get the salt out.\rbr\rbrSpicy Kim chi paste ingredients:\rbr1 12 Cups hot Korean red pepper flakes\rbr1 Head garlic peeled\rbr4 Oz. Peeled sliced ginger\rbr1 Tbsp sugar\rbr2 Tbsp. Milled crushed red pepper\rbrNon chlorinated water\rbr\rbrProcedure:\rbr1. Food process the garlic and ginger till minced.\rbr2. In a bowl, combine the mince, pepper flakes and milled pepper.\rbr3. Add water to form a paste\rbr\rbrThe finale!!\rbr1. Combine the slaw( including the apple, radish and scallions) and paste. Really get that cabbage good and coated.\rbr2. Place the mixture in the mason jar(s) you are using.\rbr3.Allow the product to ferment in a dark area.The process varies according to temperature. Ideally you want it to be between 65-72 degrees. The process can take between 2-4 days.\rbr4.Use an air lock if you have one. This way you do not have to burp the jar.If you do not have one, it is important to release the gas from the jar about every 12 hours as the gas build up could cause the jar to explode and kim chi will be everywhere not good!\rbr5. If using an air lock make sure to have a plate of some sort under the jar as liquid\rbrwill come through the lock and stain your pretty floors.\rbr6. Taste test once it is a little fizzy your pretty much done.\rbr7. At this point place the jars in the refrigerator and enjoy.\rbr8. The Kim chi will still ferment in the refrigerator but at a much slower time frame. The longer you leave it in there the stronger and more intense it will become.