Do not handle hot peppers without gloves. Eating fermented foods may cause you to get sick. Blah Blah.
1. Daikon Radish (regular radish will work)
2. Cabbage, Napa is recommended, but I used regular American Cabage
3. Fish sauce
4. Onions (bunch or bulb or both)
5. Fresh Ginger
You just rub them well with some course sea or kosher salt.
Massage them for about 2-3 minutes....you can add some course pepper too if you want.
Put the broth over the top until all of the vegetables are covered. Set this is a warm (not hot) place for a minimum of 7 days.Put a lid on the jar, but DO NOT TIGHTEN IT. The jar will build up gas and could blow up. The longer the better. After it smells ripe, and the vegetables are tender, you can put it in a smaller container with a tight lid, and store it in the fridge. It will last many months if not years. I love Kimchi, and it contains probiotics similar to yogurt. This will leave a little smell in your kitchen if you have a small place, and don't have a lot of ventilation, but it quickly dissipates. Give it a try!! Don't be shy! Until next time...Bonsoir.