b's p i cy v ega n k i m c h i raw, vegan, gluten-freeMAKES32 oz or 8 servings SPECIAL EQUIPMENT64 oz glass jar, blenderI N G R E D I E N T S Even in Hawaii it can be hard to find kimchi made without fish or shrimp paste.2 lb Napa cabbage By making it yourself, youre also able to avoid preservatives and are in control1 Tbsp peeled sliced ginger2 cloves garlic of the level of spiciness and fermentation.3 Hawaiian chilies1 tsp salt D I R E C T I O N S In a blender, combine the ginger, garlic, chilies, and paprika with1 tsp paprika 1 cup water. Blend on high speed, stopping to scrape the sides if necessary, to form1 c water a smooth paste. Cut the Napa cabbage into thin shreds. Place aboutof the shredded cabbage in alarge bowl. Add about 1 teaspoon of the chili paste andteaspoon of salt and massageit into the cabbage until it is evenly distributed. Pack the cabbage tightly into the jar. Repeat until the jar is full. As you work, the coated cabbage will begin to break down, allowing you to fit all of the cabbage into the jar.Use a clean glass or smaller jar filled with water as a weight to press down the kimchi. Cover the top of the jar loosely with cling wrap. Leave undisturbed at room temperature (out of direct sunlight) for 3-7 days, then cover and move to the refrigerator.N O T E The longer you let your kimchi sit and ferment, the more complex and interesting the flavors will be. As you taste test, try not to introduce too much freshair into the jar, and make sure to pack the top layer down again so that its fully submerged in the brine.staples & fundamentals 17'