Kim Chee

• 1 head green cabbage, finely sliced
• 1 carrot, shredded
• 4 large red peppers, finely chopped
• 9 scallions, sliced (reserve bottom of scallions)
• 1 fresh hot pepper, 1/2 tsp cayenne or to taste
• Kombu seaweed, soaked, as needed
• 2 tsp chopped ginger
• 3oz soaked kombu water
• 1 apple, cut in half and seeded
• 2 cloves garlic
• Outer cabbage leaves, as needed

1. Mix cabbage, carrot, peppers and scallion in large bowl.
2. Put scallion bottoms, hot pepper or cayenne, garlic, ginger and water in blender and liquefy.
3. Mix thoroughly with cabbage mixture.
4. Place half of the cabbage mixture in a ceramic or glass container.  Press down firmly.
5. Place the apple in the centre of the cabbage.
6. Place the remaining 1/2 of the shredded cabbage on top, always pressing it down firmly.
7. Cover the top of the cabbage with a layer of hydrated kombu seaweed.
8. On top of the kombu, place a layer of cabbage leaves.
9. Place a heavy weight on top of the cabbage leaves, making sure that the entire container is covered and that no foreign matter can enter the mixture.  The cabbage will begin to foam and bubble as a result of the fermentation process.  Leave out at room temperature.
10. Let stand 3-5 days.
11. Discard the cabbage leaves, kombu and apple in the middle.
12. Place the mixture in a container for storage and refrigerate.

Source: Kitchen Techniques & Living Food Recipes, Hippocrates Health Institute.