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1
Head out to the garden and pick fresh napa cabbage, watermelon radish, spring onions, and an assortment of ripe peppers, then grab a head of garlic from inside.
2
Roughly chop the roughly 2 lb napa cabbage and wash the leaves thoroughly.
3
Mix in 1/4 cup of salt and let the cabbage sit for 1–2 hours to draw out excess water.
4
Slice the watermelon radish into matchsticks.
5
Cut off the white parts of the spring onions to save for the paste, and roughly chop the green tops.
6
Seed the peppers so the kimchi isn't overwhelmingly spicy.
7
Blend the peppers, reserved spring onion whites, 6 cloves of garlic, and 1 tablespoon of salt into a paste.
8
After about an hour, the salt will have drawn out plenty of water from the cabbage — rinse off the excess salt.
9
Combine the rinsed cabbage with the radish matchsticks, chopped green onion tops, and the pepper paste.
10
Pack the mixed kimchi into two jars and seal with lids.
11
Let the kimchi ferment for about a week until it turns bubbly and tangy, then enjoy on everything.
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