Preparation time: 45 minutes
2 medium size organic napa cabbages (put aside two outer leaves for rolling for step 8)
1/2 cup of himalayan sea salt
6 cups filtered water
1 Korean organic radish or daikon
1/2 tablespoon himalayan sea salt (for the radish)
5 organic spring onions, roughly chopped
1 cup gochugaru (Korean red chili pepper flakes)
1/3 cup saeujeot (salted shrimp), finely minced
4 tablespoons fish sauce
1/4 cup minced garlic
2 teaspoons finely grated ginger
1 tablespoon sugar
1. Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 4 centimeters) and place the cabbage pieces in a large bowl.
2. In a smaller bowl, dissolve 1/2 cup of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts become soft, about 2 hours, turning the cabbage pieces over occasionally.
3. Cut the radish into bite sizes (about 4 centimetres x 1 centimeter thick). Sprinkle with a 1/2 tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.
4. Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.
5. Rinse the salted cabbage three times and drain to remove excess water.
6. In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using kitchen gloves, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the the kim chi in an airtight jar(s). Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kim chi.
7. Fill container almost full, but leave about 4 centimeters of room at the top for kim chi to expand.
8. Roll up several outer cabbage leaves into a tight "log" and place them on top to fill the remaining 4 centimeter space. Clamp jar closed, or screw on lid very tightly.
9. Let kim chi sit at room temperature, somewhere dark, for at least a week. Refrigerate immediately upon opening, this will slow down fermentation.
10. Aim for 1 forkful of kim chi with every meal.
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