Rainbow Chard and Kale Kimchi

1) Thoroughly clean and wash Kale and chard before chopping. You can substitute .5 inch diced kohlrabi or daikon radish at this point to make "Boy Kimchi") 2) Assemble all of the other ingredients in a large mixing bowl, the bigger the better. Omit the fish sauce at this point to keep the dish vegan. (Some people get turned off to Kimchi at first because of the fishy taste from Fish sauce or stock. Leaving it out can help your kimchi make it a little more accessible to first timers.) The habanero sauce makes an already dice much spicier, so I usually add it along with a touch more sesame oil if I'm using Kohlrabi. Suit yourself. 3) Start adding the greens to the sauce in the large mixing bowl. Keep folding it in, and adding more greens until you reach the right mix of veg and sauce. (Peoples opinions vary greatly as to how saucy kimchi should be. I prefer it like slightly over-dressed salad)) 4) Pack the Kimchi into any sealable container (Gallon zipper bags make periodic mixing much easier) and store in a cool place (Don't bury it old school as modern refrigeration is way easier.) Store for at least 2 weeks to let it start getting happy, but remember that it only gets better the longer it goes. (I like to let it go for a month or two before dipping into it)