This Scandinavian Woman's Crunchy Colorful Kimchi

3# green cabbage
1# purple cabbage
½c salt

2 yellow sweet peppers
1 lg. red bell pepper
1 Anaheim pepper
1 lg. leek
8 radishes
2 med. carrots
1/2 purple onion
2 bunches green onions

2t sugar
¼c fish sauce
1½" cube of ginger
8-10 lg. cloves of garlic
2T finely ground red pepper

I don't think 'Scandinavian Kimchi' is really a thing. . .it's just My Thing!  I'm 62% Scandinavian, and I love Kimchi.  For me though, the traditional Korean style is WAAAY too hot for me.  After buying MANY jars of a really mild, crunchy, flavorful version at the Duluth, Northern Smoke House, I decided to create my own 😉 Mine has way more ingredients than any of the other I've tried, but I think they each bring something special to the mix. 

Thinly slice the cabbage into a huge bowl.  Sprinkle on the salt and massage it in.  Let stand for 2 hours then cover with 10c of cold water.  Stir this around with your hands to be sure the salt is evenly distributed.  Using a big glass plate, invert it over the cabbage and weigh it down.  Leave it like this - on your counter if it's cool in your kitchen, or cover and put in the refrigerator - for 24 hours.

Next, either the same day or about 12 hours later, slice the vegetables into another huge bowl.  Mix up the last group of ingredients, for the sauce.  Finely mince the ginger and garlic, and pour the spicy sauce over the colorful vegetables.  Stir gently with a wooden spoon, or if this is in a big Tupperware-type bowl with a tight fitting lid, be sure the lid is well sealed and 'burped', then shake and flip it around until all the vegetables are well covered.  Do that occasionally, until it's time to combine them with the cabbage.

After 24 hours, drain and rinse the cabbage very well, in a large colander.  Shake off the excess water and blot with a clump of paper towels.  Add the cabbage to the marinating vegetables.  Combine well and then fill your Kimchi jars.  Leave the jars sealed for 24 hours, in a cool dry place, then refrigerate for at least 48 hours before serving.  The Kimchi will have much better flavor if it's allowed to ferment in the refrigerator for a week or so.

If you're unsure of what vegetables to include in your mix, pick apart and examine a good brand of grocery store Kimchi, or one you like at an Asian restaurant and use that as your guide.  Have fun with this!  It's a fun, creative process, and Kimchi is so good and healthy.  Last time I made this I found I was adding it to salads, sandwiches, over meat, and a lot of times just a nice bowl of it, by itself.  Be Creative!  Happy Cooking!! . . .😀. . .Lin

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