Homemade Kimchi – Day One
We’re trying our hand at making kimchi at home. Â We’re letting the vegetables ferment for about a week at room temperature before eating. For this batch we used: 1 large napa cabbage 2 small daikon radishes 1 leek stalk 2 cloves garlic 3 carrots 2 tablespoons of kosher salt 2 tablespoons red pepper spice