- medium coarse sea salt
- 1-2 Chinese napa cabbages
Kimchi Paste
- 2cm piece fresh ginger root
- 3-6 cloves garlic
- 1-2 tbsp Korean chilli flakes or Mexican Guajillo or Kashmiri chilli
- 2 carrots, peeled, topped, tailed and finely julienned into matchsticks
- 1 daikon or mooli (Asian radish) peeled, topped, tailed and finely julienned into matchsticks
- OR 1 large white turnip peeled, topped, tailed and finely julienned into matchsticks
- 2-3 scallions or Asian chives, sliced
Rice Gruel (optional)
- 1 heaped tablespoon of rice flour millet and corn also work well
- 1/2 teacup water
Seasoning And Other Condiments
- light soy sauce to taste
- 2 tbsp brown sugar, honey or other sweeteners such as rice or agave syrup (optional)
- 1 tbsp sweet white miso or the left over juice from your previous kimchi (optional)