Kimchi- A Natrual Probiotic

[Dee]

1 head nappa cabbage, chopped
1 small daikon (white) radish, julienned
1 small carrot, julienned
3 green onion, thinly sliced, optional
1 clove of garlic or more or less, minced, optional
1" piece of ginger or more or less, minced
1/2 of a red hot pepper, more or less, minced, or cayenne, optional
2-3 Tablespoons of sea salt or 1 teaspoon per cup of water plus another (1) teaspoon
Water, room temperature or cooler

Place the nappa, daikon and carrots in a bowl with salted water to cover (1 teaspoon sea salt per cup of water and stir to dissolve salt).
Leave on the counter for 6 hours or overnight.
Make a paste with the garlic, ginger, hot pepper (or powder)and 1 teaspoon sea salt.
Take the vegetables out of the bowl and place in a jar .
Work the paste through the vegetables.
Add the green onions.
Place a plate with weight on top of the mixture.
Liquid should start rising to the top almost immediately and should cover the combination after a few hours.
On the off chance that the liquid doesn't rise to the top of the vegetables top off with some of the soaking liquid (but wait about 8 hours).
Leave the container on the counter for about four days.
Taste from time to time and make sure that the vegetables remain covered with liquid.
You can press the vegetables down once in a while with clean hands.
After about four days (maybe more if your kitchen is cold in winter, maybe less if it's hot in the summer) when it tastes ready place the kimchi in jars and/or put lids on jars and refrigerate.
The kimchi will keep its flavour for a very long time once it's refrigerated.

Eat 1 tablespoon with each meal.