Kimchi

Prep 20 min

Plus 3 days

Serves Lots

This kimchi is awesome everywhere is like a super hero for your stomach. Try it in rice dishes, sandwiches or even a omelette.

large napa cabbage, cut into 1.5 inch strips

1/4

cup kosher salt

cup daikon, cut into match sticks

bunch green onion, cut into 1 inch

carrot, shredded

cloves garlic, chopped fine

tablespoons ginger, minced

teaspoon fish sauce

tablespoons miso paste

tablespoons korean chili flakes, (Gochujang)

cups water

This is a fun easy one.

In a deep bowl toss Napa and salt. Top with water and place a plate on top to keep everything covered. Strain brine after 8 hours. (Keep the brine for later)
Now toss cabbage with remaining ingredients place in a glass jar and top with brine. Do not screw lid on tight. The kimchi must breathe! Poke the kimchi with a chop stick every 24 hours to let the gas out.
Leave in a dark place for 3 days. After 3 days you can place in fridge and your ready to go. Remember it gets stronger and it gets older.

This kimchi is awesome everywhere is like a super hero for your stomach. Try it in rice dishes, sandwiches or even a omelette.