1 Veggie Box Napa Cabbage 3 Tbsp kosher salt 2 Tbsp chapssalgaru (glutinous rice flour) 1/2 cup vegetable stock 3 Veggie Box garlic cloves 1 tsp sugar 1/3 tsp ginger, peeled 1/3 medium onion, cut into chunks 2 green onions, sliced diagonally 1 carrot, sliced into matchsticks 1/2 Veggie Box Daikon, sliced into matchsticks

Cut cabbage lengthwise into quarters and cut out the core. Cut leaves crosswise into 1 to 1 ½-inch bite size pieces. Transfer to a large bowl. Toss with 2 tbsp of and 1/3 cup of water. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt it evenly. For the kimchi paste: combine glutinous rice flour and 1/3 cup of vegetable stock in a sauce pan and place over high heat. Stir until mixture begins to bubble, 2-3 minutes. Add 1tsp of sugar and stir until mixture is slightly translucent, 2-3 minutes. Remove from heat and let cool completely. Put the cooled mixture, remaining vegetable stock, remaining salt, garlic, ginger, and onion in a food processor and puree. Transfer puree to a medium bowl and add the gochugaru flakes. Mix well and set aside. Rinse the cabbage 3-4 times under cold running water to remove excess salt then drain. Add the cabbage, daikon, green onion, carrot, and kimchi paste in a large bowl and mix together by hand. Transfer kimchi to an airtight container and press down so it’s well packed and no air can get inside, then put the lid on. You can serve right away sprinkled with sesame seeds or let ferment—it takes about 2 weeks to ferment in the refrigerator, or 1-2 days at room temperature depending on the warmth of your kitchen. Once fermented you should store kimchi in the refrigerator until it runs out. Whenever you take kimchi out of the container, be sure to press down on the remainder with a spoon to prevent it from being exposed to air.