Homemade Kimchi – Day One

We’re trying our hand at making kimchi at home.  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