Homemade kimchi

Here's a recipe for homemade kimchi I tried recently. This is my first crack at it, but it came out really well! It seems like you can try a lot of different vegetables in kimchi, so I'll be making again, changing up the ingredients a little bit.

Homemade kimchi
1 head cabbage
1 head bok choy
1 head tatsoi
3 green onions
8-10 small radishes
3 large carrots
Korean red pepper flakes
Fish sauce
Bonito flakes






























Peel and soak cabbage in salty water (1 cup salt:10 cups water) for several hours or overnight. Rinse and cut into bite-sized pieces. Cut up other vegetables in the same way and combine. Mash vegetables (to release water) and add spices to taste (READ: use gloves!). Jar and fill with water if necessary to submerge vegetables. Leave lid loosely tightened to allow CO2 to bubble out (READ: otherwise jar may burst!). Let sit out for a day or two, depending on how sour you like your kimchi. Throw it in the fridge. It will keep for a week or two, continuing to get sour with time.