Kim Chi

Also: Kim Chee

1 large pickle jar, or similar container
2 cups napa cabbage, shredded
1 cup daikon radish, shredded
1/2 cup carrot, shredded
2 TB sea salt
2 TB roasted chili powder
1 tsp fresh ginger, grate
d 1 TB sugar
1/4 cup soy sauce
5 scallions, diced

Sterilize glass jar and lid in boiling water for 1 minute.

Coat shredded cabbage, radish, and carrot with sea salt in a bowl and toss. Let sit for about 3-4 hours until cabbage is just barely limp. Mix roasted chili powder with 4 TB water and let sit for about 2 hours until water is a very deep, red color.

Combine salted, shredded vegetables with chili-water mixture, sugar, ginger, scallions and soy sauce in the sterilized jar. Fill jar the rest of the way up with water. Shake jar vigorously to mix all ingredients well. Let sit in the fridge, without opening, for 3 days to properly ferment.