2 small heads Napa Cabbage
2 Daikon radish, peeled and sliced
5 carrots, peeled and sliced
½ yellow onion, chopped
2 inch piece of Ginger, minced
16 garlic cloves, chopped
¼ cup chili paste
One 1/2 gallon mason jar
- Wash cabbage and peel a few outer layers off and set aside for later. Chop the cabbage into pieces and place in a large glass bowl and sprinkle with 2 tbsp sea salt and massage salt into cabbage till its wilted and soggy.
- Add all your chopped remaining ingredients and mix well and add another tbsp of sea salt and mix.
- Chili paste can be bought already done but they tend to have additives in the store bought ones and it’s so much easier to make your own. Measure out ¼ cup of chili powder and just mix water till you have a paste. Add water and stir till you form a paste and add it to your cabbage mixture and thoroughly mix it so the chili paste covers everything.
- Place mixture little by little into jar, pounding vigorously. Make sure the liquid (brine) covers the mixture and that its 2 inches from the top of the jar. Add more filtered water if you have to. Let ferment in a cool place 50F for 1 month or for the best tasting Kimchi let it ferment for 6 months.
Mine made a ½ gallon jar plus 1 quart worth of Kimchi