DISCLAIMER
This is not real authentic Kimchi but it works for us.
We were wanting to make some kimchi from some of our garden harvest. Only problem was we are in such a small town so far from mega stores that there was no way to get some of the traditional ingredients. So we had to do some experiments. We didn’t want to experiment on our cabbage and possibly waist it so we knew that the cabbage, broccoli and cauliflower leaves were edible, so why not try it on them first? Ok many of you kimchi traditionalist are not happy with us already. That is ok, you will not like what else we did either, so you may as well Google kimchi recipes and get one some where else. 
This is not traditional by any means. This is our attempt to make a food you can survive on, and is edible, and cuts down on some of the waist in the garden by being frugal all at the same time. Any how, this is what we did. We used the leaves from 5-6 cauliflower plants (they turned out a little on the tough side but edible). We cut the center rib out of then as we cut them in half down the middle. Then we cut them in to 1-2 inch squares. This loosely filled a 5 gallon bucket nearly to the top. We then dumped the cuttings back on to the table and layered the pieces going into the bucket with salt and a handful of broccoli. We used about 1 cup of salt in all. Then filled with water until it covered, used a round glass baking lid and a canning jar of water to weight it down making sure all was covered by salt water. We let it soak over night, but the rigid leaves were not breaking down like they should, so we added another cup of water and let it soak again. This time the leaves were getting a little more tender. So we rinsed the salt water off in a sink full of cold water 3 times. Then we were finally ready to make the sauce.
For the sauce we were not able to find the Korean red pepper flakes/powder. There also seemed to be much debate over this on the Internet on weather you can use just any pepper powder or not. The pepper is used for flavor, and is not crucial to the preserving process. So we decided to be untraditional again and try something else we saw on line. That is to use Sriracha sauce for the source of our heat. So we put into the blender the pealed ginger, Sriracha Sauce, Fish Sauce, Garlic, Sugar, Salt, and Apple Sauce. We blended it until it was as smooth as possible. Then poured it into a BIG bowl and we added the onion and carrot and mixed. we then added the the greens to the party and mixed them well and packed the mixture into jars. We used one big gallon mayo jar and a 2 quart canning jar. and it filled them both. Then there was nothing to do but place them in a cool place for 2-7 days to let them ferment the same as sauerkraut. Then you can move them to the fridge to slow the fermentation process. Served on top of rice is a good mix of seasoned and mild. But it is also good in soup or even ramen noodles. I hear some even like it chopped up in eggs.
1 large yellow onion
4 largely shredded carrots
2 “one inch” pieces of ginger
1 whole garlic
4 Tbs fish sauce
2 cups apple sauce
4 Tbs salt
4 tsp sugar
4 Tbs Sriracha Sauce
Zucchini Carrot
This is some shredded zucchini and carrot we packed it in salt water as instructed in the book “Keeping Foods Fresh” “old world techniques and recipes” by the gardeners and farmers of Terre Vivante.
The only thing we did different is we added a few drops from the kimchi sauce that was left in the bottom of the blender. for some flavor. All you do is pack 2 lbs shredded zucchini in the jar with 2 tsp salt and add water to cover and place in cool pantry or root cellar.
The pizzelle is like a cross between a waffle and a cookie, kinda like a waffle cone 
but flat.
