4 lbs of Nappa Cabbage
8 Tbsp salt (Celtic sea salt)
4 cloves garlic
5 Tbsp chili powder
1 bunch green onions
1 piece of Daikon (2 inch diameter 6 inches long)
3 or 4, 1 litre mason jars
Remove outer leaves of the cabbage, discarding any leaves that are damaged, reserving 4 of the nicer leaves for the top of the kimchi. Grate carrots, peel and slice daikon about 3 mm width, chop green onions, chop the garlic
Quarter the heads of cabbage and cut into 2 inch pieces, toss the cabbage with the salt, chili powder, daikon, carrots, green onions, and garlic. Pack the cabbage into mason jars until almost full, placing a piece of the reserved nappa leaves on the top, screw the lids on loosely, and let sit for 3-7 days.
Note: The cabbage will release a lot of water during the next few days, I recommend putting the jars on a plate to catch the liquid that will be released.
Recipe provided by Executive Chef John Robertson