Napa Cabbage, large head, cut in bite-sized squares
6 tbls Himalayan Sea Salt
Daikon Radish, about 2 cups, grated
Carrot, about 2 cups, grated
Ginger, 2 inches, grated
Green Onion, few, sliced
1/2 C Fish Sauce or Coconut Aminos
1/2 C Filtered Water
Garlic, 2 cloves, minced
Korean Red Pepper Flakes (Gochugaru) to taste (1 tbl is not too hot)
1 tsp Raw Sugar
Massage salt into the rinsed, cut up cabbage and let sit for a few hours. Rinse really, really well.
Combine all veg together in large bowl.
Combine all sauce ingredients together in small bowl. Use gloves and massage sauce all into the veg.
Pack the Kimchi tightly in glass, close lids and let sit on counter for a few days. Put a plate under the jars to catch the runoff. Release the pressure once a day and use a large spoon to press the Kimchi down. Start tasting after 3 days. Refrigerate. Lasts a couple of months.