Ingredients

• •  1 large Napa (Chinese) cabbage ( 1 kg. )
  • 2% sea or Himalayan salt
  • Spring or filtered water
  • 4 finely minced garlic cloves
  • 1 cup finely chopped onion
  • 1/2 cup radishes
  • 2 grated apples
  • 1-2 tablespoons grated ginger
  • 1-2 teaspoons (or more – depending on your taste and tolerance) chilli (you can also use a small fresh red chilli, removing some of the seeds) (optional)
  • 1 tablespoon Shiro or another kind of unpasteurized miso
  • 2 cups finely chopped spring onions
  • 1 cup grated carrot
  • ½ cup thinly sliced daikon or red radish
  • 2 tablespoons wakame or dulse sea vegetable (useful if you should avoid cabbage)

 

 

Method

• 1. Cut the cabbage lengthways and then into quarters. Remove the inner core. Cut each quarter into thin slices. Weigh the cabbage. Grate the carrots and weigh them. Then calculate the amount of salt according to the weight of the vegetables.
• 2. Combine the garlic, onion, apple, grated ginger, spring onions, miso and wakame and mix or blend well to make a paste. Add water if necessary. Set aside.
• 3. Place the cabbage in a large bowl and massage the sea salt in, it should start to soften and feel a little rubbery. Cover with boiled or filtered water, let soak for a few hours.

• 4. Drain and rinse lightly.
• 5. In a large bowl, combine the cabbage with the other vegetables then add the paste and massage in to coat everything.
• 6.  Pack the mixture into a sterilised glass jar or crock leaving one inch of space at the top (it may expand as it ferments). Make sure you pack it down tight so that the salty brine oozes over the top of the vegetables.
• 7.  Take a large cabbage leaf and cover the Kim-chi so no vegetables are exposed to the air. Then put a heavy  weight on top, cover and set aside for a week in a cold dark place.
•  8. If it is warm, it will ferment faster. You can open up for a taste and smell test as the days or weeks go by till you are happy with the flavour.
• ( If there is any mould on the top when you open it up, just scrape it off and discard it unless it is green. Then toss it away and start all over again.)
• Store in the fridge when you think it is ready and the fermentation will slow down.  Will keep for up to 6- 12 months