- 1/2 cup coarse sea salt
- 4 cups of filtered water
- 1 head Napa cabbage, cut into chunks
- 4 garlic cloves
- 1 (1-inch) piece of ginger root
- 1 Tbsp. Kelp powder
- 1/2 cup daikon radish, peeled and sliced
- 4 green onions, cut into round slices
- 1/4 cup Korean chili powder
- Optional serving additions: 1/2 Tbsp. toasted Sesame oil, 1/2 Tbsp. sesame seeds
- Dissolve 1/2 cup salt in 4 cups of water. Soak cabbage in the salt water for 3 to 4 hours.
- Combine garlic, ginger, and kelp powder in a small food processor, blender or with a knife until finely minced.
- In large bowl, combine radish, green onions, garlic-ginger mixture, chili powder, and the extra 1/2 tablespoon salt. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
- Remove cabbage from water and rinse thoroughly. Drain cabbage in a colander, squeezing as much water from the leaves as possible. Take cabbage and mix with the rest of the ingredients.
- Divide cabbage among 2 (1-quart) jars or 1/2 gallon jar, pressing down firmly to remove any air bubbles. The liquid will rise to the top.
- Let it sit for 1-2 weeks in a warm place before serving (can be as little as 2 days if you are in a rush).
- If serving as a pressed salad before the kimchi is fermented, sprinkle with a little bit of toasted sesame oil and sesame seeds. Refrigerate after opening.
- Kimchi will be good enough to eat straight for up to about 3 weeks. After about 4 weeks, once the kimchi gets too fermented to eat by itself, use it as a side condiment with veggies, rice, etc.