Citrus Kimchi

Rinse the cabbage, and then cut it into quarters lengthwise.

Place the pieces in a large bowl or baking dish, and sprinkle with salt all over, working it into every surface.

Let it sit at room temperature for about 2 hours.

Turn the leaves over, and rework the salt into them, about every 30 minutes.

The cabbage leaves should be wilted down by the 2 hour mark. At this point, drain the cabbage from the salt, and rinse it until the taste isn’t too salty. Press gently into the collander to remove excess liquid.

While the cabbage is brining, add the canola oil, orange and Meyer lemon juice to a mixing bowl. Stir together.

Add the minced garlic, ginger, and fish sauce, and stir well to blend.

Separate the leaves of cabbage if they aren’t already (you can also simply chop them up).

Combine them with the carrot matchsticks, and the mixture of citrus and seasonings in a large bowl. You can use your (clean) hands to mix the vegetables and the seasonings, which should be something like a paste.

Transfer the mixture into a clean jar where the lid will seal tightly.

Set the jar in an area where it can remain at room temperature, away from direct sunlight, for 3 to 5 days to ferment.

Have a look at the kimchi on a daily basis, and move it around a little each day with a clean spoon to release any gases that are accumulating.

When it’s done, the cabbage will be softened somewhat — you can use your preference as your guide. The longer it ferments, the sourer it will be.

It will keep in the fridge for several weeks, even up to three months or more.