Kimchi

  • 1 head Napa cabbage, weighing about 2 lbs (900 g)

  • ¼ cup (60 ml) sea salt

  • Filtered water

  • 1 Tablespoon (15 ml) minced garlic

  • 2 teaspoons (10 ml) fresh ginger, grated

  • 1 teaspoon (5 ml) Sucanat or turbinado sugar

  • 2 teaspoons (10 ml) fish sauce (optional)

  • 1-5 Tablespoons (15-75 ml) Korean red pepper flakes (gochugaru )

  • 8 oz (230 g) daikon, peeled and cut into small dices

  • 4 stalks scallion, trimmed and cut into one inch (2.5 cm) pieces

1.     Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch wide strips. 

2.     Place the cabbage and salt in a large bowl. Using your hands, massage the salt into the cabbage until it starts to soften, then add enough water to cover the cabbage. Put a plate on top and weigh it down with something heavy, such as a can of beans, or a mason jar filled with water. Let stand for 1 hour. 

3.     Rinse the cabbage under cold water and drain in a colander for about 15 minutes. 

4.     Meanwhile, combine the garlic, ginger, sugar, and fish sauce in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1-2 Tablespoon for mild, or up to 5 Tablespoons for a real kick. 

5.     Combine the cabbage, daikon, and scallion with the paste. Mix everything together with your hands, or use a pair of tongs.
(If you use your hands, gloves are highly recommended to protect your hands from chili stings, and smell.)

6.    Pack the kimchi into a quart-size mason jar, pressing down on it until the vegetables are at the shoulder and there is about one inch (2.5 cm) of brine above the top of the vegetables.

7.     Place your Kraut Source system on the jar. Your kimchi is ready in 5 days, although letting it ferment for up to 14 days is even better.