Kim Chee is one of the many traditional fermented, or cultured, foods from time immemorial, and it has hundreds of variations, which leaves plenty of room for your very own version! It is very easy to make but will take a few days to ferment. Kim chee is a nutritious and delicious probiotic side dish that plays an important role in intestinal digestion and is suitable for vegetarians, vegans and even raw foodists.
Kim chee is traditionally made with Korean chiles, but you most likely don't have any of those on hand. So substitute cayenne (you can also add paprika if you want more red color). I used green and purple cabbage that I had left over from my Raw Sauerkraut project rather than the usual Napa cabbage. Many other vegetables can be added as well, use whatever you like or none at all.