Kimchi v 2.0

This is how i make Kimchi, i make the base a couple of days before. I belive that the dried chili will mature more in flavor before fermentation begin. Wich i belive will make a more flavorful Kimchi. I am very pleased with this batch but we will se in a week if i was right.

I very large napa cabbage with aprox 200 cl sea salt, Leave for 2-3 hours to brine

One large Korean radish

Cut the radish into sticks larger than Julienne

One big handful of garlic chive

The Kimchi base, about one liter

Leave out in room temperature for 24-48 hours. Then put it in your Kimchi fridge.         Ready to eat in a week or so.