Kimchi

3 lbs. organic Napa or green cabbage, thinly sliced
4 medium organic carrots, shredded
1 medium (6-inch) organic daikon radish or black radish, shredded
1/2 cup sea salt or kosher salt
4 scallions, thinly sliced
1 Tbsp. minced ginger
1 Tbsp. hot peppers or dried red pepper powder (no additives) – optional

Cut stems off radish and carrots.
Toss cabbage, carrots, 1 scallion and radish together and sprinkle with salt.

Begin to massage the vegetables until liquid forms.

Massage for about 10 minutes until liquid is drawn out of the vegetables.

You should be able to squeeze the liquid out of the vegetables.

With plastic or rubber gloves, add the ginger and hot peppers and mix well.
Put the vegetables and liquid in a 1-gallon jar or a straight-sided crock that allows for about 3-6 inches clearance at the top.
With a plate that fits inside the crock, weigh the vegetables down so that they are completely submerged and the contents stay under the brine. I use a glass bottle filled with water. If necessary, add water to keep vegetables submerged.

Cover the crock with a cloth and rubber band to keep flies out.

Leave for 5-8 days at room temperature (65˚-70˚ F) and taste on day five. If the weather is warmer, the kimchi will take less time, and if it is cooler, it will take more time.

When it tastes good to you, move to the fridge. You can package your kimchi in sterilized jars and refrigerate for 6-8 months.