b'Spicy Kimchi Up to 1 12 quarts / Kimchi (kim-chee) contains lactobacilli, good bacteria produced by fermentation. Youll need two or three pint-size jars with screw- on lids (or halve this recipe to make less). Kimchi is best eaten raw to maximize the friendly-bacteria benefits; its wonderful on salads, tossed with noodles and vegetables, or stuffed inside an omelet.Ingredients1 large or 2 medium heads napa cabbage, washed 3 tablespoons coarse sea salt 4 cloves garlic, peeled and roughly chopped 3 tablespoons chopped fresh ginger1 leek, washed and sliced 2 whole red chile peppers, such as Fresno (remove seeds for less heat) 1 tablespoon low-sodium tamari 1 tablespoon rice vinegarDirections1. Halve cabbage and remove core. Cut into 1-inch slices and place in a large bowl. Sprinkle with 3 tablespoons sea salt. Use a plate or other weight to press cabbage down for at least 2 hours. Rinse cabbage, being sure to squeeze out excess moisture.2. In a food processor, blend garlic, ginger, leek, chiles, tamari and vinegar until finely chopped and mixed (nearly a paste). Thoroughly mix cabbage with garlic mixture and place into clean jars. Pack vegetables tightly into jars to remove air bubbles, pressing down until brine rises. Pour in remaining liquid if needed, leaving at least 1 inch at the top. Cover jars tightly.3. Allow kimchi to ferment at room temperature for 48 hours, and then transfer to refrigerator, where it will continue to slowly ferment and intensify. Refrigerated, kimchi will last at least a month.Brought to you by & 15'