Ingredients
- 1 Napa cabbage, cut into 2-inch strips
- ¼ -½ cup kosher salt
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, minced
- 1 teaspoon sugar
- 3 tablespoons water
- 4 tablespoons red pepper flakes
- 1 large daikon radish, peeled and cut into 1-inch pieces
- 2 bunches green onions, cut into 1-inch pieces
Preparation
Place cabbage in a large bowl and sprinkle with salt, mix thoroughly. Place a heavy pot on top and allow cabbage to sit for 1–2 hours, until water has been released. Discard water. Rinse the cabbage until salt is removed and allow to drain in colander for 15–20 minutes.
Combine cabbage with remaining ingredients and mix. Add red pepper flakes and begin rubbing into the mixture. Add the daikon and green onions, stirring to combine. Once combined, place mixture in a jar, pressing down and packing tightly so that mixture is submerged in liquid. Place top on jar and allow to sit at room temperature for 2–5 days.
During fermentation, remove the lid each day to release gases and press down on the mixture to keep it submerged.
After 2–5 days of fermentation, store kimchi in refrigerator.
