Easy Kimchi

Name: Easy Kimchi
Ingredients: 1 whole Napa Cabbage, Cut Into Quarters And Then Into 1 Inch Pieces; 1 whole Daikon Radish, Thinly Sliced (use A Mandolin); 2 whole Large Carrots, Thinly Sliced (use A Mandolin); 1 Tablespoon Honey; 2 Tablespoons Fresh Ginger, Finely Grated; 1/4 cups Fish Sauce; 4 Tablespoons Crushed Red Pepper (more If You Can Handle Heat, I Use About 1/4 Cup); 4 cloves Garlic, Finely Grated (more If You'd Like, I Aim To Get About 1 Tablespoon); 18 cups Kosher Salt

9 ingredients

19 steps

Ingredients

1 whole Napa Cabbage, Cut Into Quarters And Then Into 1 Inch Pieces
1 whole Daikon Radish, Thinly Sliced (use A Mandolin)
2 whole Large Carrots, Thinly Sliced (use A Mandolin)
1 Tablespoon Honey
2 Tablespoons Fresh Ginger, Finely Grated
1/4 cups Fish Sauce
4 Tablespoons Crushed Red Pepper (more If You Can Handle Heat, I Use About 1/4 Cup)
4 cloves Garlic, Finely Grated (more If You'd Like, I Aim To Get About 1 Tablespoon)
18 cups Kosher Salt

Directions

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1.
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In a large bowl, add the cabbage, radish and carrots.
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2.
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In a small bowl, add the remaining ingredients and stir to create a paste.
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3.
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Add the paste to the vegetables and toss to completely coat.
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4.
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Let the mixture sit for an hour or more, tossing every 15-20 minutes.
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This creates the brine to start the fermenting process.
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5.
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Transfer the kimchi to a glass jar with a rubber seal lid (though any jar will do).
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Make sure you pack it in tightly, leaving about an inch space as the brine will increase in volume as it ferments.
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6.
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Leave on your counter for 4 days then transfer to your fridge for two weeks.
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Kimchi will practically last forever.
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This is a non-traditional recipe as you can see that I didnt use Korean chilies.
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You can, of course, but I just use what I had on hand.
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Tip: While your jar is on the counter fermenting, place a plate under it in case your jar overflows as mine does on occasion.
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Enjoy!