I don’t know about you but in my house, we love Kimchi. My question to you is why pay $7.95 for a 12 ounce jar when you can make it yourself for about the same price but it will yield approximately a gallon!!

You will need:

• 1 – The freshest, largest Napa Cabbage that you can find (about 3 lbs)
• 1/4 cup of pressed garlic cloves
• 1 cup of Julianne daikon radish (How to)
• 1/4 cup of pressed ginger
• 1/2 cup of green onion stalks (Scallion = Green Onion)
• 1/3 cup of fish sauce
• 1/3 cup of Korean red pepper blend
• 1 1/2 cups of Kosher salt (I know this is a Korean dish but i like the coarseness of the ground)
• 2 TBSP sugar
• 1 Wide mouth Gallon Glass Jar (I buy them here)

Next:

Slice the end off of the Napa Cabbage. Separate and stack the leaves. Slice them down the middle length wise, then slice them across. You will end up with shapes similar to squares.

In a large bowl. toss the cabbage in the salt coating the leaves on both sides. Let the bowl sit for about 10 minutes and toss the leaves one more time. After about 10 more minutes the leaves should wilt down some and release water.

Add the Napa Cabbage squares to a large strainer. In handfulls, queeze access water out of the cabbage and place in your glass jar. Cover the jar with cold water and let it sit for 24 hours.

After 24 hours, remove the cabbage from the water. Squeeze out excess water and add to a large mixing bowl.

Take one extra large Daikon Radish (Stanley’s has great ones on sale now) peel it, 1/8 inch thick slice the radish length wise on all sides (you should know have something that looks close to a rectangle. Save Daikon rectangle). Cut in half the 1/8 inch thick slices and then Julianne them. You should end up with about 2 1/2 to 3 inch sticks. 

In the bowl with the Napa Cabbage add the pressed garlic cloves, Julianne Daikon radish, pressed ginger, green onion stalks, fish sauce, Korean red pepper blend, sugar and mix well. Once everything is evenly coated add mixture into the glass jar and seal. You’re Kimchi is now ready for a 7 day nap in a cold dark place. During that 7 day period it will ferment and all your flavors will combine and mix to a delicious finished Kimchi that can be eaten by itself or a side. 

USEFUL TIP:  Cut the remaining Daikon Radish into 1/2 inch by half inch cubes and salt just as you did above but let it sit for 3-4 hours in the salt bath. Rinse and Add all the same ingredients as above except for the Nappa Cabbage. Now you have Kimchi Daikon!