Passionately Raw!

For many people kimchi is an acquired taste but once you get hooked on it you will be craving kimchi the whole year long, especially when you learn how to make your own. There are so many seasonal variations, so many different vegetable combinations that your kimchi will always be unique. Just choose the ingredients you want to ferment, add the necessary aromatics, and allow the fermentation process to go on. Late fall is a season of an incredible abundance. I found the Merlot red napa cabbage and the absolutely gorgeous watermelon radishes at my farmers market and the idea to make a beautiful purple kimchi sprouted right there. I made a red napa cabbage kimchi before but this variation is even better.  I divided my cabbage into two batches and added sliced raw cranberries to one. This is the first time I made this variation so I am quite curious about the result.  Tools: large mixing bowl large kitchen knife cutting board  kitchen scale  collander blender  ster...