Kimchi

Name: Kimchi
Ingredients: 1 large head napa cabbage, cored and separated into individual leaves, about 1 pound total; 1 small daikon radish (about 4 ounces); 8 scallions, greens roughly chopped, whites reserved separately; Kosher salt; 8 cloves garlic; One 2-inch knob ginger, peeled; 1/2 cup Korean chili powder (kochukaru); 2 tablespoons white or red miso paste; 1 tablespoon sugar

Kimchi was pinched from <a href="http://www.seriouseats.com/recipes/2012/01/homemade-vegan-kimchi-recipe.html?ref=search" target="_blank">www.seriouseats.com.</a>

"Note: This kimchi will get more and more sour as it ages. It can be eaten immediately, but is optimal at around 3 weeks. For a more traditional kimchi, replace the miso paste with 1/4 cup fish sauce or 2 tablespoons jarred brined tiny shrimp. It's normal for the kimchi to produce lots of gas as it's fermenting. Your jar's lids may pop open when you open them and bubbles may appear in the liquid. Do not be alarmed...."

INGREDIENTS

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1 large head napa cabbage, cored and separated into individual leaves, about 1 pound total

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1 small daikon radish (about 4 ounces)

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8 scallions, greens roughly chopped, whites reserved separately

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Kosher salt

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8 cloves garlic

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One 2-inch knob ginger, peeled

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1/2 cup Korean chili powder (kochukaru)

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2 tablespoons white or red miso paste

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1 tablespoon sugar

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