Waegukin Kimchi

We avoid antibiotics whenever possible, due to their "kill-'em all, let the gods sort 'em out" effect on the body. Beneficial bacteria die in as great or greater numbers as the germs, leaving the body vulnerable to damage long after the infection is gone. For that reason, Gypsy and I have developed a number of recipes over the years that have a "damn the torpedoes, this will kill me or cure me" philosophy behind them. The main ingredients in Gypsy's version of kimchi might not work for someone who is allergic to hot sauce. If you don't like spicy dishes, double everything except the hot sauce.

1 large cabbage, chopped into two-inch thicknesses
1 large Bermuda onion, coarsely chopped
1 whole bulb fresh garlic, peeled and chopped, about 1/3 cup
1 pound grated or diced carrot
2 large cans (30 ounce size) crushed tomatoes
1/8 cup hot sauce
1/2 cup white vinegar
1/4 cup vodka or rose petal wine (optional)
3 cups fresh chopped tomatoes 
4  large ribs celery, coarsely chopped
2 quarts chicken stock

Combine all ingredients in a large kettle or crock pot and cook slowly on medium low heat, stirring occasionally to prevent scorching. Store in quart containers in the refrigerator or freezer until ready to use.