cucumber kimchi

cucumber kimchi
from foodie with family
makes 3 quarts

1 head napa cabbage, cored and cut into bite sized squares
1 onion, sliced
2-3 carrots, peeled and diced
1/2 cup salt (approximately)
2 tablespoons chili flakes
10 cloves garlic, peeled and chopped
3 tablespoons minced ginger
3 tablespoons fish sauce
4 tablespoons white miso

1. Mix vegetables with salt and massage until it starts to wilt.  
2. Leave vegetables alone while mixing sauce or about 20 minutes.
3. Combine remaining ingredients until well combined.  Taste sauce and adjust accordingly.
4. After 20 minutes, vegetables should start to release liquid.
5. Add fish sauce mixture and stir to combine.
6. Add enough water to just barely cover vegetables.  It's best to add weight to push the vegetables below the water line.
7. Leave in a dark, cool, and dry place for at least 48 hours, stirring every 12 hours.  Start to taste kimchi at 48 hours to see when to bottle.  Can leave out for up to two weeks, but the mixture will get more sour the longer it is left to ferment.
8. Once your desired taste has been reached, then package it into glass containers and keep in fridge.
9. Will store for up to four months.

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