Fermented foods, such as kimchi, contain probiotics that support digestion. Fermenting at home can be intimidating, but with a little experience, you can let the microbes do the work for you!Makes 2 pints
- 1 head of napa cabbage, chopped into 1 inch pieces
- 1/4 cup + 1 tablespoon kosher or pickling salt
- 1/4 cup fresh ginger, peeled and diced (about one 3-inch bulb)
- 7 garlic cloves, peeled and diced
- 3 tablespoons fish sauce
- 3 tablespoons chili powder
- 1 tablespoon cayenne
- 1/4 cup fresh or about 9-10 small dried peppers/chilis, chopped
- 1 tablespoon granulated sugar
- 2 large carrots, grated
- 1 medium daikon radish, grated
- 1 bunch green onion, chopped
- Place cabbage in a large bowl and sprinkle with 1/4 cup salt. Add water to cover cabbage, stir until salt dissolves, and allow to sit for 20 minutes. Drain cabbage and pat dry.
- While the cabbage is in the salt water, blend remaining 1 tablespoon salt and all other ingredients except for carrots, daikon, and green onion in a food processor until a paste is formed.
- Toss cabbage with carrots, daikon, green onion, and enough paste to coat ingredients.
- Place into large glass or ceramic vessel. Press down firmly with clean hands to allow juices to escape. If expelled water does not completely cover cabbage, use a clean heavy bowl or plastic bag filled with water to ensure it stays underwater.
- Allow to ferment at room temperature for 3-5 days until desired flavor is reached. Move to refrigerator and enjoy for up to 5 weeks.