• Sea salt
• Water
• 1 pound Napa cabbage or bok choy
• 1 daikon radish or a few red radishes
• 1-2 carrots
• Other vegetables, such as snow peas or seaweeds
• 3 Tbsp. grated fresh ginger
• 1-2 onions, leeks, a few scallions, or shallots
• 3 hot red chilies (or fewer for less heat)

1. Mix a brine of 4 cups water and 4 tablespoons of salt. The brine should taste good and salty.
2. Coarsely chop cabbage and slice radishes and carrots. Let vegetables soak in the brine, covered by a plate to keep the vegetables submerged until soft (several hours or overnight).
3. Add other vegetables to brine, such as snow peas or seaweeds.
4. Prepare the spices: grate ginger; chop garlic and onion; remove seed from chilies and chop or crush, or throw them in whole. Kimchi can absorb a lot of spice.
5. Mix spices into a paste. Add fish sauce to the spice paste.
6. Drain water from cabbage mixture. Squeeze dry. Work spice paste into cabbage mixture.
7. Add everything to quart jar. Pack mixture in tight, making sure liquid covers the jar by 1 inch. Ferment mixture for 1-5 days.
8. Check kimchi every day, making sure that veggies stay submerged in liquid. Taste the mixture each day. When it tastes ready, put jar in fridge. It should keep for two weeks.

Find more guidance for how to make kimchi at thekitchn.com. Photo from mykoreankitchen.com.