1Tfish sauce(buy here) OR 1t anchovy paste (buy here) + 2t water OR 1T coconut aminos (buy here)
1 ½tKorean red pepper- gochugaru(buy here) OR ½t dried red pepper flakes (buy here + 1t paprika (buy here)
4garlic cloves, minced
2tginger, grated (more if desired)
In a large bowl, combine chopped cabbage, grated carrots and radish and salt. Using hands, work through the vegetables massaging the salt and releasing juices for about 3 minutes. Add green onions and set aside.
In a small bowl, combine the remaining ingredients and stir well.
Pour the pepper brine over the vegetables and combine well using hands.
Pack kimchi into jar(s), pressing down on it so the vegetables are fully submerged in the brine. Be sure to leave at least 1" of headspace.
Seal the jar with the lid and let it ferment at room temperature for 2-5 days, depending on the temperature of your house.
Check kimchi daily by "burping" the jar to release gases and press down on the vegetables so they are always fully submerged in the brine.
Transfer to cold storage once it's cultured to your liking. Keeps in the refrigerator for up to a year!
*Brine may seep out of the jar, so I always place a bowl or plate under the jar to catch overflow. *Check and "burp" daily (let air and bubbles out) by pressing down on the vegetables with a spoon to keep them fully submerged under the brine. *When the kimchi tastes "cultured" enough for your liking, transfer the jar to the refrigerator.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.