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Roti Rolls’ Kimchi

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Ingredients

3 heads Nappa cabbage, chopped

1 head rainbow chard, chopped

8 cloves raw garlic, chopped

1 cup peeled fresh ginger, chopped

6 bunches green onion, chopped

2 carrots, peeled and shredded

3 tablespoons fish sauce (Cory likes Red Boat)

2 tablespoons rice wine vinegar

3 tablespoons salt

1 tablespoon sweet soy sauce

¼ cup sugar

2 tablespoons white pepper

¼ cup Korean chili flakes

3 tablespoons ponzu juice

1 tablespoon oyster sauce

1 tablespoon hoisin

5 Thai basil leaves, chopped

5 mint leaves, chopped

1 tablespoon Chinese mustard

1 tablespoon honey

Directions

  1. Mix all ingredients together in a non-reactive container, such as a large plastic cupcake keeper or large glass jar. The mixture will be very dry initially, but resist the urge to add water.

Notes on Kimchi

LIGHTER KIMCHI / Serve immediately. It will not have time to ferment but will still have complex flavors.
“MEDIUM” FUNK KIMCHI / Sit container out, uncovered for 24 hours. Cover, refrigerate until cool, then serve immediately.
BRING THE CLASSIC “SUPER FUNK” / Sit container out, uncovered for 24 hours. Cover, allowing room at the top of the container as the kimchi is alive at this point, and refrigerate for at least a week.

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