Ingredients

The following ingredients have 4 Servings
  • 1 large cabbage of choice
  • 2 tbsp sea salt
  • 1 bunch green onions
  • 3 carrots
  • 1 small daikon radish
  • 4 cloves garlic
  • 2 inch fresh ginger
  • 1 tsp fish sauce
  • 1 tsp crushed red pepper flakes

Instruction

  • Rinse cabbage and shake off excess water.
  • Remove one outer leaf of the cabbage and set aside.
  • Remove the core the cabbage and discard.
  • Cut the cabbage into approximately 2-inch square pieces.
  • Place cabbage pieces in a large bowl, sprinkle with the 2 tablespoons of salt, and toss.
  • Set aside and allow to rest 30 minutes.
  • While the cabbage is resting, chop the green onions into ½ inch pieces, peel and grate the carrots and daikon radish, and peel and grate the garlic and ginger.
  • After the 30 minutes are up, use a wooden pounder or clean hands to gently mash the cabbage leaves to further release juices.
  • Add the remaining vegetables, the fish sauce, and the red pepper flakes to the bowl of cabbage and mix.
  • Pack the kimchi mixture tightly into a sterilized quart-sized wide-mouth jar, filling to 1 inch below the top.
  • Fold the reserved outer leaf of the cabbage to fit on top of the kimchi mixture and press it down so that the brine covers the leaf.
  • Top with a glass fermenting weight to keep the mixture below the brine.
  • If you need more liquid to cover the cabbage, simply add a little filtered water to the top.
  • Seal the jar, place it out of direct light, and allow it to ferment for 3 to 21 days, occasionally opening the lid to release pressure. Add or remove brine as needed throughout fermentation if the level is not maintained at 1-inch below the lip of the jar. You should see occasional tiny bubbles rising along the inner sides of the jar as the veggies begin to ferment. 
  • Refrigerate the finished kimchi after fermenting.
  • Serve with beef, chicken, pork, seafood or alongside rice or other vegetables.