Easy to make your own kimchi at home!
500 mL jars
small napa cabbages
(daikon, watermelon or red), peeled and grated
peeled and grated
cut into ½ inch pieces
gochugaru or red chili pepper powder
glass mason jars
Rinse napa cabbage well. Slice cabbage in half lengthwise. Trim off the root end. Slice halves into eighths lengthwise, then slice into ½ inch square pieces.
In a large mixing bowl, add cabbage, radish, carrot, garlic, ginger, green onion, sea salt, and gochugaru.
Massage everything together (gloves optional) for 5-10 minutes. Rest and let it sit for another 5-10 minutes. Massage again until liquid is released.
Spoon kimchi into glass jars, pressing down firmly and making sure everything is submerged in liquid.
Place jars on a plate and keep lids loosely covered. Keep jars on the kitchen counter away from direct sunlight.
Every day, open jar, press down with a clean fork.
After 4-5 days, once kimchi has your desired taste, cover jar tightly. Place in the refrigerator.