Mason jar Kimchi
2lbs Napa Cabbage cut into aprox 2” squares
8 oz Daikon Radish cut into matchsticks
2 Green Onions sliced
¾ Tbsp Coarse Grey Sea Salt
4 Cloves Garlic Minced
2 Tbsp Ginger Minced
1 Tbsp Korean Chili Flakes (kochukaru)
- Remove one or two of the outer leaves from the cabbage and cut out 2 rounds using the lid of your mason jar as the template.
- Combine cabbage, radish, green onions and salt to a large mixing bowl. Massage for approximately 10 minutes and let rest for another 10-15 minutes.
- The salt will draw liquid out of the vegetables, when there is liquid appearing in the bottom of the bowl, mix in the garlic, ginger and chili flakes.
- Tightly pack everything into the mason jar making sure it is covered by the liquid, place the cabbage rounds in on top then the overflow cup, lid and airlock.
- Let ferment for 4 days at aprox 70 degrees
After fermenting you can add 1tsp fish sauce and 1tbsp honey for a more authentic taste. Place in refrigerator
For airlocks and fermenting supplies Visit: Fermentation Value Package - Perfect Pickler Store
