Kimchee/Kimchi

Makes: Plenty 

Ingredients	Qty	Prep
Napa cabbage	1 large	1kg
Radish	1/2 large	500g
Carrot	4 medium	400g
Gochujang paste	1/3 cup
Salt	3 tbsp	50g
Ginger garlic paste	2 tsp	to taste

Method:

• Cut cabbage into quarters lengthwise and wash thoroughly
• Chop into bite-sized pieces and massage the salt into the cabbage
• Let sit for about 2 hours, massaging in between
• Drain the brine water and set aside
• Add the chopped carrots, radishes, gochujang, and ginger garlic paste
• Toss well and place into glass jars, adding back the brine water if needed
• Let it ferment for a week then refrigerate 

Notes:

The salt is roughly 2% of the total vegetable weight