Spicy Nappa Kimchi

Steps

1. Cut napa cabbage into small pieces about 2.5 cm (1 inch) wide.

2. Cut the carrots and daikon into very fine julienne strips (ideally with a mandolin, or otherwise with a chef's knife).

3. Puree garlic and ginger in a food processor.

4. Add a little water if you want to make it smoother.

5. Cut the seaweed finely.

6. In a large bowl, combine all the vegetables with the salt, chili and seaweed.

7. Gently massage ingredients for 1 to 2 minutes, or until vegetables are well disgorged.

8. Fill the jar, tamping carefully as you go to remove any air pockets. Leave some space at the top of the jar (about 2.5cm/1in).

9. We do not massage vegetables to death. We respect the vegetables and like to treat them with kindness! We believe that for kimchi, you just need to incorporate the ingredients well to get good results.

10. CLOSING:

    Install a Viscodisc insert on the vegetables and leave to ferment at room temperature for 5 days. Keep in the fridge to stop fermentation.