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Kimchi

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Ingredients
  

  • 1 head napa cabbage chopped (I used green cabbage)⁠
  • 3 carrots shredded⁠
  • 1 large daikon radish shredded (I substituted with slices of raddish)⁠
  • 1 tablespoon chile pepper flakes⁠
  • 1 tablespoon minced garlic⁠
  • 1 tablespoon minced fresh ginger⁠
  • 1 tablespoon sesame seeds⁠
  • 2 teaspoons unrefined sea salt⁠
  • 1 teaspoon fish sauce⁠

Instructions
 

  • Mix all ingredients together and let sit for at least 30 minutes⁠
  • Pound into a clip top jar and submerge all the ingredients underneath the brine mix.
  • I weighted down mine with a big cabbage leaf as a stopper and one of my glass fermentation weights.
  • Set aside to ferment at room temperature for at least 3 days. Taste for the degree of sourness you want, then refrigerate.⁠
  • This will last for almost forever in the fridge, but it will be long gone before then.
  • ⁠I add this to heaps of different meals such as breakfast bowls, on top of avocado (dare I say it) 'smashed avo'. Fish & meat dishes. It's delicious.