Jersey Cabbage Kimchi with Local Twist

**Prepare the Cabbage:** Cut the cabbage into quarters lengthwise, then cut each quarter into 1-2 inch pieces. Place the cabbage in a large bowl and sprinkle with the coarse sea salt. Add water to cover the cabbage completely. Toss to combine and ensure all the cabbage is submerged. Place a plate or weight on top of the cabbage to keep it submerged. Let it brine for 1-2 hours, flipping halfway through, until the cabbage is softened and pliable.

**Prepare the Potato Paste:** While the cabbage brines, boil the Jersey Royal potatoes until tender. Mash them thoroughly with the Jersey milk until smooth. Set aside to cool slightly.

**Make the Kimchi Paste:** In a large bowl, combine the mashed Jersey Royal potato mixture, minced garlic, grated ginger, gochugaru, fish sauce (or soy sauce/tamari substitute), and sugar. Mix well until a smooth paste forms. Taste and adjust the amount of gochugaru to your liking.

**Rinse and Drain the Cabbage:** After the cabbage has brined, rinse it thoroughly under cold water 3-4 times to remove excess salt. Drain well and squeeze out any excess water.

**Combine and Mix:** Add the rinsed and drained cabbage, chopped green onions, julienned carrot, and julienned radish to the bowl with the kimchi paste. Using your hands (wear gloves to protect your skin from the chili powder), thoroughly mix all the ingredients together, ensuring that the cabbage is evenly coated with the paste.

**Pack and Ferment:** Pack the kimchi tightly into clean glass jars or a fermentation crock, leaving about 1-2 inches of space at the top. Press down on the kimchi to release any trapped air. If using jars, you may want to place a small piece of cabbage leaf on top to help keep the kimchi submerged. If using a fermentation crock, follow the manufacturer's instructions.

**Ferment at Room Temperature:** Cover the jars or crock loosely to allow for the release of gases produced during fermentation. Leave the kimchi at room temperature (ideally around 65-72°F/18-22°C) for 1-5 days, depending on your taste and the temperature of your kitchen. Check the kimchi daily and press down on it to release any air bubbles. You'll notice bubbles forming and the kimchi becoming more sour as it ferments. Taste the kimchi after 2-3 days to determine when it has reached your desired level of fermentation. The warmer the room, the faster it will ferment.

**Refrigerate:** Once the kimchi has reached your desired level of fermentation, transfer it to the refrigerator. This will slow down the fermentation process. The kimchi will continue to ferment slowly in the refrigerator and will develop a more complex flavor over time. Kimchi can be stored in the refrigerator for several weeks or even months.