HOMEMADE KIMCHI

MAKES ABOUT 6 CUPS HANDS-ON TIME 20 MINUTES TOTAL TIME 4 DAYS

1 large head napa cabbage

(about 1.2 kg) 5 tbsp kosher salt half small daikon, trimmed, peeled and julienned 3 tbsp sweet rice flour or all-purpose flour 4 green onions, coarsely chopped 4 cloves garlic, smashed half red apple, peeled, cored and coarsely chopped 1 tbsp grated fresh ginger 2 tsp shrimp paste

1/4 cup Korean red pepper powder (gochugaru) 1 1/2 tbsp granulated sugar 1 tsp fish sauce Cut cabbage lengthwise into quarters; remove and discard core. Cut cabbage crosswise into 2-inch wide ribbons; place in large bowl. Sprinkle with salt; cover with 2 cups water. Let stand until cabbage is very limp, at least 8 hours. Drain and rinse thoroughly; gently squeeze out excess liquid. In clean bowl, combine cabbage and daikon; set aside.

In small saucepan, whisk flour with 1 cup water. Cook over medium heat, stirring often, until thickened, about 5 minutes.

In food processor, pulse together green onions, garlic, apple, ginger and shrimp paste until evenly mixed. Pulse in flour paste, red pepper powder, sugar and fish sauce. Scrape over top of cabbage mixture; using hands, mix until vegetables are well coated.

Pack into 3 hot (sterilized) 2-cup canning jars. Cover with lids; screw on bands. Let stand at room temperature until bubbly, about 24 hours.

After 1 day, open jars to let gases escape; reseal and refrigerate for at least 48 hours. For best flavour, serve after 1 week and consume within 1 month.

PER SERVING (1/4 CUP) about 26 calories, 1 g pro, trace total fat (trace sat. fat), 6 g carb (1 g dietary fibre, 2 g sugar), 1 mg chol, 556 mg sodium.