Homemade Cabbage Kimchi

• Produce

  • 8 oz Carrot
  • 8 oz Daikon radish
  • 3 cloves Garlic
  • 3 tbsp Ginger, fresh
  • 4 Green onions
  • 3 lbs Napa cabbage

• Baking & Spices

  • 2 tsp Red pepper, dried
  • 1 oz Salt per

• Other

  • 1 ounce pickling, canning, kosher or sea salt for every 3 pounds of vegetables

Found on shescookin.com

Description

Ingredients

• 1 ounce pickling, canning, kosher or sea salt for every 3 pounds of vegetables
• 3 pounds Napa Cabbage, cored and coarsely chopped
• 8 ounces Daikon radish
• 8 ounces carrot, julienned
• 4 green onions, sliced on the bias (white and green parts)
• 3-4 cloves garlic, chopped, minced or whole
• 2 teaspoons dried red pepper for kimchi*
• 3 tablespoons fresh ginger, grated or julienned
• 1 ounce of salt per quart of water

Directions

• Mix all ingredients thoroughly and pack firmly into your clean jar. Be sure the jar is filled to the max line but no higher. Place our clean notched weighting jar on the kimchi. This weight is to force water out of the kimchi and keep the kimchi submerged under the brine.
• Seal your jar, gently twist the airlock into place and fill with brine or distilled vinegar to the fill line.
• Store at 70 - 80 degrees F. Kimchi will be fully fermented in about 1-2 weeks. At 60-65 degrees F, fermentation may take 3-4 weeks.