- 2 lbs Napa Cabbage, cut into 1/2 inch pieces
- salt (to wash the cabbage with)
- 1 small daikon (or 1/2 of a big one), cut in matchstick size
- green onions, cut into 1/2 pieces
- 2 tbsp ginger, minced
- 2 tbsp garlic, minced
- 3-5 tbsp fish sauce
- 3 tbsp red cracked pepper
- 2 tbsp korean chilli powder
Cut the cabbage and massage with the salt, leave starting for 30 min. Rinse with water and strain.
In a bowl, mix the garlic, ginger, chills and fish sauce into a paste. Set aside.
In a larger bowl mix the cabbage and the cut out daikon and the green onions. Mix in the chill paste. At this point it is better to use your hands to incorporate all the ingredients together. You might not realize it but your hands are the best tools in the kitchen, plus, it is a way of expressing love. As you massage the cabbage mixture, you will start seeing liquid coming out. That is precious liquid that is needed for the fermentation process and as it continues fermenting, there will be more coming out.
Once all is well mixed, transfer into a quart mason jar (you will probably need 2 jars). Pack it down pretty well. I sometimes use a wooden spoon to press down. The idea is that you are trying to get rid of as much air pockets as possible from the mixture. When you get to the top, leave about a 1-inch space to the top of the jar. This is important because as it is fermenting, the cabbage will give off air (you will see bubbles) and it will expand as well.
Cap tightly and store in a dark place (a cupboard in the kitchen work) and wait from 5-7 days depending on the outside temperature. Now that it is getting warmer it would take less time to ferment.
Make sure the cabbage mixture is well submerged under the liquid. You might need to check in a couple of days and press down the kimchi to make sure it is well submerged. You can also give it a taste. You can ‘stop’ the process and store in the fridge once you find it to your liking.