Courtsey of Melissa Souza and Mother Earth Magazine she also has page on facebook

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Ingredients

• 1 large cabbage head
• 1 pound daikon root
• 8 green onion
• 8 cloves garlic (grated)
• ginger root (grated)
• 2 tbsp fish sauce
• 1/2 cup water
• 8 tbsp Korean red pepper flakes or red pepper paste
• 3 tbsp sugar
• 1/2 cup sea salt

Directions

1. Cut cabbage in 2 inch sections, sprinkle with salt, cover with water, and let sit 2 hours.

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3. Drain and rinse 3 times, and allow to dry.

4. Chop daicon into matchstick sized pieces.

5. Chop green onion into 1 inch sections.

6. Add cabbage to diacon and green onion, and toss.

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Prepare brine:

1. Add sugar, water, garlic, and ginger. Mix and add Korean red pepper.

2. Add brine to veggies and stir until fully coated.

3. Pack tightly into jars, and seal.

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4. Leave at room temp 2-5 days.

5. Each day push cabbage below brine surface to release gases.

6. Taste each day until satisfied.

7. Store in fridge. The full flavor is best after a week or two in the fridge. This will keep up to 6 months or more in the fridge.

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Melissa Souza lives on a 1-acre, organically managed homestead property in rural Washington State where she raises backyard chickens and meat rabbits and grows plums, apples, pears, a variety of berries, and all the produce her family needs. She loves to inspire other families to save money, be together, and take steps toward self-reliance no matter where they live. Connect with her on Facebook.

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