Kimchi

• 1 head Napa cabbage, halved lengthwise and cut into 1/2-inch pieces (3 quarts)
• 1 small red bell pepper, cored, seeded, and thinly sliced
• 1 small red onion, thinly sliced
• 1 small carrot, shredded
• 1/4 cup fresh mint leaves, coarsely chopped
• 1/4 cup fresh basil leaves, coarsely chopped
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 1 teaspoon grated peeled fresh ginger
• Juice of 1 lime
• 1/3 cup Momoya Kimchi Base

1. In a large nonreactive bowl, toss together the cabbage, bell pepper, onion, carrot, mint, basil, and cilantro.
2. Add the ginger, lime juice, and kimchi base; mix really well to distribute the kimchi base so it evenly coats the vegetables.
3. Cover and refrigerate for at least 3 hours.
4. Th e kimchi will keep in the refrigerator for up to 2 weeks.
5. Let the kimchi come to room temperature before serving.

cabbage, red bell pepper, red onion, carrot, fresh mint, fresh basil, fresh cilantro, fresh ginger, lime, momoya

Taken from www.epicurious.com/recipes/food/views/kimchi-377821 (may not work)