Here is what you’ll need

• Kimchi spice blend (get yours here)

• 1 three-four pound napa cabbage

• 2 medium to large carrots, cut into matchsticks (about 3 cups)

• 2-3 bunches of green onion, cut into 1-inch pieces (2-3 cups)

• Korean radish cut into matchsticks (About 2 cups)

• 1/2 cup unsweetened apple sauce

• 1/2 cup salt for soaking solution

• 1 cup water (for porridge mix)

• 1/2 cup water (for spice blend)

Directions

1. Quarter the napa cabbage lengthwise, then cut into 2-inch wide pieces down the length of each quarter.

2. In a large bowl, add the 1/2 cup salt and soak cabbage/carrots with just enough water to cover. Mix well to dissolve the salt completely.

3. Leave to soak for 2 1/2 hours, until cabbage is wilted slightly.

4. While waiting for the carrots and cabbage, add the porridge mix to a small sauce pan with 3/4 cup water. DO NOT APPLY HEAT.

5. Whisk until thoroughly combined, about 3-4 minutes.

6. Once combined, place over medium high heat and whisk constantly until the mixture is bubbling and thickens.

7. Cool slightly and add the packet of kimchi spice blend with 1/2 cup water and 1/2 cup unsweetened apple sauce. Stir until combined.

8. Once the vegetables are finished soaking, drain the salt solution and rinse the vegetables 2-3 times. Let strain about 5-10 minutes.

9. In a large bowl, combine carrots, cabbage, green onion, and radish. Pour in the kimchi sauce you just made and mix well.

10. Pack tightly into jars. Leave a two-inch clearance (called head space) from the top of the jar. As the kimchi ferments, it will rise due to the trapped Co2.

11. Cover with a loose lid. (We like to use Fido jars, as they self burp.)

12. Let ferment at room temperature between 70-78 F for 3-7 days. The longer you ferment, the more sour the kimchi will become.

13. Burp the container 1-2 times a day during the ferment by opening the jar and tamping down the kimchi to release air bubbles.

14. Once fermentation is complete, tighten the lid securely, refrigerate overnight, and enjoy!