Ultimate Kimchi
  • 1 Napa cabbage
  • 3 Carrots
  • 2 Cucumbers
  • 3 Heads broccoli
  • 2 Bunches scallions
  • 1 Apple
  • 2 Small oranges
  • 1 Lemon
  • Rice vinegar
  • sesame oil
  • Kosher salt (or sea salt)
  • Crushed red pepper (coarse)
  • Crushed garlic
  • Sesame seeds
  1. Rinse all vegetables in water and salt. Cut out stem of cabbage with a V-notch, then cut in half lengthwise. Cut each half lengthwise once again, and slice crosswise into strips. Cut up the cabbage stem into thin strips. Sprinkle with Kosher salt. Scoop and stir with hands.
  2. Let cabbage sit while peeling carrots and cucumber. Peel carrots completely. Take strips from the cucumbers.
  3. Section the carrots and cut into thin strips.
  4. Section the cucumbers and cut into thin strips.
  5. Cut broccoli heads into bite-size pieces, cut stalks diagonally to make thin oval slices. Add salt. Scoop and stir. Trim scallions, slice the white part down the center, then cut into strips diagonally. Core and dice the apple and add. Skin the oranges and lemon. Slice the oranges, separate into pieces, and add. Put chilli pepper, sesame seeds, and crushed garlic in a sauce bowl. Add sesame oil and rice vinegar. Dice the lemon and squeeze into the bowl, add the remaining pieces.
  6. Mix the ingredients in the sauce bowl to make paste, then gently spread the paste into the vegetable bowl.
Kimchi is an amazingly healthy source of Vitamin C. If you like it hot, I highly recommend stir frying some finish Kimchi in sesame oil with a little grilled pork or beef.