Yield: 1 quart

1 lb Chinese (celery or Napa) cabbage
1 large carrot – sliced into thin long strips
1/4 lb white Oriental (Daikon) radishes – sliced into thin long strips
2 scallions, thinly sliced
½ cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
½ cup water
3 Tablespoons honey
4 Tablespoons Aloha Apple Cider Vinegar
1 ½ teaspoon fresh ginger, minced
4 cloves garlic
3 dried hot red peppers – split in half, lengthwise

Slice the cabbage lengthwise into quarters. Remove the tough core and then slice the quarters into 1 to 2 inch-long strips. Toss cabbage, carrot and radishes with the scallions, ALOHA SHOYU soy sauce and water. Cover loosely and let stand overnight. The next day, drain the liquid from the vegetables into a bowl. Add honey and ALOHA apple cider vinegar to the liquid and stir well until the honey is dissolved. Add ginger, garlic and peppers to the vegetables and pack them into clean, sterilized jars. Pour the liquid mixture into the jars. Be sure the vegetables are covered completely – add more water if needed. Cover loosely with a lid and let sit at room temperature for 3 to 5 days to ferment. You’ll notice the liquid will bubble and the flavor will become sour. Refrigerate the Kim Chee for 3 to 4 days. Once the cabbage becomes translucent, it’s all ready to serve.

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