Acorn Squash Kimchi

Slice 1 small acorn squash as thinly as you can.

Make a paste from
4 cloves garlic (ideally Korean garlic), minced
1 T ginger minced
1 T sesame seeds
3 T ground chili pepper--ideally the red pepper specifically for kimchi
1/3 cup sesame oil
2 T olive oil

Slather with the acorn squash with the paste.

Place in a jar. Top off with olive oil to sort of seal the container. Refrigerate 4 days and then eat. Lasts about 1 week in the fridge.

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