Worden Farm Kimchee

Many thanks to Chef Instructors Jenna Hartmann, Jason Osborne, and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe!

Main Ingredients

1 each Worden Farm Napa Cabbage
1 each Worden Farm Bok Choy
1 each Worden Farm Carrot, Thinly Sliced
1 each Worden Farm Kohlrabi
5 each Worden Farm Spring Onions
2 each Korean Chilies

Salt Solution

2/3 cup Salt
10 cups of water + ½ cup salt

Paste Ingredients

½ Each Apple, Blended
¼ Each Onion, Blended
1 cup Korean hot pepper flakes
3 TBSP Garlic, Minced
½ TBSP Ginger, Minced
2 TBSP Sugar
¼ cup Fish Sauce
2 TBSP White Sesame Seeds
3 TBSP Rice Flour, High Gluten
3 TBSP Water
2 cups Water

**Read instructions carefully before completing recipe. Do not mix the waters together**

**Make sure you wear gloves and sanitize kitchen utensils**

Wash cabbage, bok choy and peel kohlrabi. Remove any decaying parts.
Cut cabbage and bok choy into 4 pieces. Wash. Cut into 1 inch pieces. Sprinkle with 2/3 cup of salt. Thinly slice kohlrabi, place in cold water-reserve for later use.
Pour salt solution over cabbage and bok choy. Let it soak for 3 hours stirring every hour and mix it every 1 hour.
After 3 hours, rinse cabbage and bok choy in cold water. Let it sit in the colander for 2 hours until completely drained.
Mix 3 TBSP of rice flour and 3 TBSP water in a small sauce pan and heat on medium heat. Whisk in 2 cups of water. Cook until translucent-glue like texture. Remove from heat.
Mix 1 cup of Korean hot pepper flakes into rice flour mixture.
In a bowl, mix cabbage, bok choy, kohlrabi, garlic, ginger, spring onions, chilies, pear-onion blend, fish sauce, sugar and white sesame seeds.
Leave sitting at room temperature for 4 hours and then refrigerate until use. Kimchee is best 1-2 weeks after it is made.