That looks delicious. Care to share you recipe for the home aid kimchi?
I just want it to be known that I was open and honest.....
Go buy 1 Napa cabbage, sea salt without any anti caking agent, a daikon radish, 1/2 pound carrots, ginger, one bunch of green onion, garlic, garlic chili paste, and some fish sauce. And distilled water if you're not on a well.
Also not a bad idea to get some Korean Red Chili pepper flakes. I amazoned some.
Cut the stem off the Napa cabbage and cut into 1-2 inch pieces. Then layer and salt with one tbs sea salt per each layer, let rest for 3 hours. When this is done rinse off the salt with distilled or well water. Then go ahead and grate the daikon, carrots, 1" piece of ginger, and 3 garlic cloves on a box grater or food processor. Cut the green onions into 2 inch pieces. Then in a large bowl add the Napa cabbage, grated daikon, carrot, ginger, garlic, and chopped green onion. Add 4 teaspoons chili paste and 1 teaspoon fish sauce. Mix with your hands. You can now add a tbs or more of Korean red chili pepper flake if you want it to be NWGS (Not White Girl Safe). Then pack into a wide mouth mason jar and keep pushing down to keep the brine covering the kimchi. Let if ferment for 3-6 days depending on how sour you like it. You may use a fermentation top for your mason jar at this point. Then place in your fridge for about a week to mellow out.
