From Marti Webster
This recipe is an incredibly addictive, spicy, Korean-style kimchi created by my friend Asako.
1 large organic Napa cabbage chopped into 1-inch pieces
2 T. salt
2 c. shredded carrots
1 daikon radish (or kohlrabi), shredded (about 2 cups)
2 c. Chinese chives, cut into 3-inch pieces. (found at Asian grocery stores)
3 t. kelp powder
3 dried shiitake mushrooms, powdered in a food processor
10 garlic cloves, finely chopped
1 T. Braggs soy sauce (purchase this gluten-free soy sauce at a health food store)
1 c. Korean red chile powder, or less for a milder taste (this is a much milder chile powder than cayenne – it’s full of flavour – found at Asian grocery stores)
Put the cabbage into a large bowl, add the salt and massage about 10 minutes until the juices are released. Mix in the remaining ingredients. Using a sturdy kitchen implement (so you don’t burn your hands with the spices) press the cabbage firmly into a wide-mouth quart jar until the mixture is below the brine, leaving a 1-inch air space below the top of the jar. Cover tightly and keep at room temperature for 1 to 2 weeks before transferring to cold storage or the fridge. Makes 1 quart.