Kimchi

Ingredients

1 large or 2 small heads Napa cabbage

1/4 cup sea salt- Himalayan works well too

1/4-1/3 cup Gochujang paste or Korean red pepper

4 carrots- grated

6 gloves of garlic crushed, sliced, or minced

1 knob of ginger- grated

4 spring onions chopped

1 daikon radish chopped

1 Apple, peeled, cored, grated

2 Tbsp fish oil or soy sauce (or liquid aminos)

Directions

Remove the cabbage leaves individually, and cut the cabbage leaves into 2 inch pieces, and put into a large bowl.
Put 1/4 cup of salt into a small bowl of warm water and stir until dissolved.
Add the salt water to the bowl of cabbage leaves and mix it up using your hands, ensuring each piece gets a good covering of salty water.
Leave the cabbage in the bowl at room temperature for 4-5 hours.
The salt will start to draw out the water from the cabbage.
You will see a brine in the bottom of the bowl.
Strain the cabbage through a colander and quickly rinse it once or twice with water.
Put your cabbage back into the bowl.
Add the grated carrot, match stick daikon, crushed garlic, grated ginger, garlic chives, grated apple and mix together.
Measure 1/3 cup of Gochujan and 2 tablespoons of fish sauce OR soy sauce, and vigorously mix thoroughly until completely covered.
I suggest wearing disposable gloves, so the peppers don't burn.
Pack Kimchi tightly into glass jars, leaving a few inches from the top.
Close lid and allow to sit in a cool dark place for at least 48 hours (longer to increase sourness).
Periodically open up the jars to release the pressure that builds up.
Bubbles will likely appear, this is normal. When its ready, place in the fridge, where it should last 2 months or more.
It’s a lot like making kombucha!

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