Cabbage naturally contains the “good bacteria” that cause fermentation.  To make homemade Kimchi (Korean Sauerkraut) , you soak the cabbage in a brine first, and then ferment it for a few days with spices.  This recipe uses an entire head of cabbage, but you can easily halve it to make a smaller batch.  You can also use 2 different types of cabbage if you them, such as Red and Savoy.

Cut 1 head of cabbage in halve and remove the core sections.  Shred the cabbage roughly — the shreds shouldn’t be too thin.  Place in a large bowl and sprinkle with 1/4 C. coarse salt. Don’t skimp on the salt, it is important that the brine be salty enough.

Toss the cabbage and salt to coat well, then add enough water to cover the cabbage.  Put a plate  over the bowl and weight it down so it is pressing on the  cabbage.

After two hours, drain and rinse the cabbage three times.  Place in a colander and allow to drain for half an hour.

Julienne carrots and/or watermelon radish to make 1 full Cup.  Dice 4 green onions.

Meanwhile, prepare the spice paste.  Peel and mince garlic to make 1 T.  Peel and mince fresh ginger  to make 1 t.  Combine with 1-3 T. hot pepper flakes (preferably Korean gochugaro) , 1  t. sugar, and 2 T. fish sauce and stir into a paste.

Use your hands (with gloves, preferably) to combine the cabbage and other vegetables with the spice paste.  Make sure it coats everything well.

Pack the kimchi into a Quart-sized mason jar.  Cover it, tighten, and then invert the jar  so that the brine covers all the vegetables.  Place the jar on a small plate to catch any liquid that escapes, and loosen the lid slightly.  Keep in a cool place outside the fridge.

Every day, invert the jar again to re-coat all the vegetables.  Taste it on the 3rd day and every day after  until it is “done” to your liking, then refrigerate.