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Will keep for 3 days in the fridge.

OPTION: Add 1 teaspoon of sesame seeds when tossing.

PICKLED GINGER

MAKES 2 CUPS

PICKLING TIME: 1 WEEK

This recipe is ready to eat in a week’s time. A great side dish, accompaniment, and relish. Ginger’s great for decreasing inflammation and increasing circulation.

Enjoy this with the Japanese-style nori maki recipes (pages 253 to 259).

2 pounds fresh ginger, peeled, washed, and sliced paper-thin

1 cup apple cider vinegar

¼ cup agave syrup

Into a 2-quart glass jar with a lid, place spiral layers of the ginger. Stack one layer on top of another.

In a mixing bowl, combine the vinegar and agave syrup. Stir to mix well. Pour into the jar with the ginger.

Close the jar lid tightly and leave to marinate and ferment at room temperature for 1 week. The vinegar and ginger will change color to pale pink.

Store the jar in the fridge, where it’ll keep for several months.

KIMCHI SAUCE

MAKES ABOUT 2½ CUPS

If you’re into investing a bit of time up-front, make up a jar of this sauce to keep in your fridge. It’ll make it easy to make kimchi later.

You’ll be salting and wilting your vegetables, draining, then rubbing on a few spoonfuls of this sauce before setting them aside to pickle.

You ideally want to use Korean chili flakes to make this sauce, for their unique flavor. But, if they aren’t available, just use red pepper flakes, making sure to grind them into a powder before using them.

1 cup Korean chili flakes

½ cup water

4 tablespoons Garlic Paste (page 130)

2 teaspoons minced fresh ginger

1 tablespoon fine sea salt

2 tablespoons agave syrup

Place all the ingredients in a mixing bowl. Using a rubber spatula, mix into a smooth paste. Transfer the paste to a glass jar with a lid.

Will keep for 2 months in the fridge, if sealed in an airtight jar.

Garlic Paste

GARLIC PASTE IS more flavorful than minced garlic, with a smoother consistency. To make your paste, process peeled cloves until smooth in a food processor.

Garlic paste can be kept in a closed glass jar in the fridge for 2 to 3 months, and in your freezer for up to 6 months. The paste will darken over time, and the flavor will deepen.

CUBED DAIKON RADISH KIMCHI

MAKES ABOUT 4 CUPS

PICKLING TIME: 1 DAY

This is the easiest of the kimchis to make. Simply cut daikon radish into cubes and sprinkle with sea salt. Add Kimchi Sauce, and set aside to marinate. It’ll be ready to eat in just a day.

It’s very important to always protect your skin from the spicy Kimchi Sauce when mixing with your hands, by wearing rubber or disposable latex or plastic gloves.

Cubes are a traditional shape for this kimchi, but I like to cut my daikon into strips rather than cubes because I think they look prettier and have a texture that I like even more.

2 pounds daikon radishes (about 2 large), sliced into 1-inch cubes (wash

and chop the leaves also if you desire)

2 tablespoons coarse sea salt

½ cup Kimchi Sauce (page 129)

4 green onions, sliced into 1-inch lengths

1 small apple, peeled, cored, and grated

Place the daikon cubes and optional leaves in a large bowl. Sprinkle with the sea salt and set aside at room temperature for 2 hours to wilt.

Drain any liquid from the daikon and place the cubes and leaves in a dry bowl. Add the Kimchi Sauce. Put on a pair of gloves, then rub to coat the daikon with the Kimchi Sauce. Add the green onion and apple, and mix well.

Place the mixture in a glass 1-quart jar and close the lid tightly. Leave for one day at room temperature to pickle. Refrigerate after opening.

Will keep for 2 weeks in the fridge.

GREEN CABBAGE KIMCHI

MAKES ABOUT 6 CUPS

PICKLING TIME: 1 DAY

This is my Korean version of Basic Green Cabbage Sauerkraut. Rather than being shredded, the cabbage is sliced into 2-inch squares. It is soaked in salt water, then drained and rubbed with Kimchi Sauce before setting aside to pickle, and is ready to eat after one day.

1 recipe Basic Green Cabbage Sauerkraut (page