Kimchi Recipe: Ingredients (organic) Thinly sliced, added to stainless steel bowl and generously salted and stirred. Set aside. 3 beets 1 head green cabbage 3 Persian cucumbers 1 bunch dill 1 thinly sliced red onion For the sauce: Add all below to blender and blend until a pulp 1in peeled ginger 4 garlic cloves 3 chopped Serrano peppers 2 honey crisp apples cored Water to blend (maybe 2 cups) 3 TBS Fish sauce Poor sauce mixture over sliced veggies and mix. Cover with plastic wrap and let sit overnight on the counter. Add to glass jars in the morning make sure liquid covers the vegetables and is filled to the top of the jars. Place on a cookie sheet (in case of overflowing). Burp jars (remove lid) in the morning and evening. Keep on the counter for three days or until the veggies taste fermented to your liking. Put the jars in the fridge after fermenting is complete! LTKfoodie