To Make Use:
1 Napa cabbage
1 large Daikon (Korean radish- found at Asian Supermarket) 4 scallions
Shred and slice and mix in a large bowl Add:
2 tablespoons Kosher salt About 1/3 cup of rice vinegar
Sriracha sauce to taste some garlic and minced garlic (about a table spoon of each)
Mix and let sit until it starts to produce more liquid- them squish down into jars allowing the liquid to form a one inch layer and let sit in the fridge for at least three months.
This recipe is a variation of Sandor Katz's Kimchi. He is the master of fermentation and I HIGHLY recommend his book Wild Fermentation.
Have you ever made your own Kimchi?