Homemade Kimchi (Print Version)

# Ingredients:

01 - 1 medium head of choux chinois (about 900 grams).
02 - 1/4 cup of coarse sea salt or kosher salt.
03 - 1 teaspoon of grated fresh ginger.
04 - 1 tablespoon of finely grated garlic.
05 - 1 teaspoon of sugar, any kind.
06 - 2 tablespoons of nuoc mam (Vietnamese/French fish sauce).
07 - 1 to 5 tablespoons of piment coréen (Korean chili flakes).
08 - 225 grams of radis blanc (daikon radish).
09 - 4 spring onions (scallions).
10 - Filtered water, as needed.

# Instructions:

01 - Slice the cabbage lengthwise into quarters, trim out the cores, then chop into 5 cm strips.
02 - Rub the salt into the cabbage in a large bowl, add enough water to cover, then weigh it all down and let it sit for 1-2 hours.
03 - Rinse the cabbage well under cold water three times, then allow it to drain for 15-20 minutes in a colander.
04 - Stir together the grated garlic, ginger, sugar, nuoc mam, and chili flakes to create your spice mix.
05 - Combine the drained cabbage with your spice paste, radish slices, and spring onion pieces. Mix it all up thoroughly.
06 - Spoon the mixture into a jar, pressing it down firmly so that the liquid covers the veggies.
07 - Leave about 2 cm of space at the top and close the jar lightly.
08 - Allow it to ferment at room temperature for 1-5 days. Press the vegetables down daily to keep them submerged.
09 - Taste it every day. Once it’s as sour as you like, move it to the fridge.
10 - For the best taste, leave it in the fridge for an extra 1-2 weeks before digging in.

# Notes:

01 - Classic recipe from Korean cuisine.
02 - A dish made through fermentation.
03 - Packed with natural probiotics.
04 - Spice level can be adjusted to your liking.

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