Kimchee (Korean Pickled Cabbage)

Ingredients

2 large Chinese (Napa) Cabbages

1 Chinese radish or daikon, sliced thinly

2 bulbs garlic

10 cm piece of ginger

4 medium onions

1 pear, roughly cut into chunks

1 apple, roughly cut into chunks

1 cup chilli powder (this will be very hot, but it's the way they like it in Korea!)

1/3 cup nam pla (fish sauce) or alternatively replace with soya sauce or anchovy paste

1/4 cup honey or sugar

1. Wash cabbage and cut into 2.5cm slices and pre-soaked for 3 hours in a brine solution of 10 litres water and 1 cup salt
2. Remove cabbage and rinse thoroughly.
3. Gently squeeze water out of the cabbage and place into a large container.
4. Blend garlic, ginger, and onions in a hand held blender.
5. Add the pear, apple, chilli, nam pla and honey and blend until well combined.
6. Pour into the dish containing cabbage and mixe well.
7. Cover and sit for 1-3 days at room temperature to ferment, then refrigerate in self sealing bags (to contain the smell).
8. Kimchee will keep indefinitely.