Preserving, pickling and freezing vegetables for the winter

From Dietician Jessica Pirnak.

Apple sauce:

5 apples (decore)

2 tbsp honey

1 tsp lemon

Using a blender, blend together and store in the fridge for up to one month

Kimchi:

4lbs suey choy

1 small LoBok radish

2 carrots

4 garlic cloves

1 inch of more shredded ginger

5 scallions

2 tbsp salt

1/3 cup Korean red pepper flakes

1-2 tsp cayenne pepper

1. Cut white part of scallions in half lengthwise. Cut cabbage and scallions in 1 inch lengths.
2. Peel radish and carrots and julienne. Grate the garlic and ginger and make a paste with the remaining ingredients. (Dried kelp can be used as a sub for fish sauce for veggies, salt may need to be adjusted)
3. Put all ingredients into a large tub and rub together – tasting is key, test salt level and adjust if needed. Pack into a crock or large jar.
4. Leave the lid loose or vent the jar periodically. Leave the jar at room temperature for two days (3 or 4 depending) and then move to the fridge.