DIY KIMCHI RECIPES

Steps:

• Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.
• Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.
• Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture. Add the daikon radish and green onions to mixture, stirring to combine. 
• Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.
• Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.
• After 2-5 days of fermentation, store kimchi in refrigerator.

Steps:

• Place cabbage, green onions, carrots, ginger, and garlic in a large bowl.In a small bowl, whisk salt, sugar, gochugaru, and water. Pour over the cabbage and other vegetables in the bowl. Place a plate on top of the cabbage and place a stack of heavy bowls on top of that. Set aside and wait for the cabbage to release its juices. This can take several hours. You can leave it for up to 24 hours. Once the juices have covered the cabbage/plate in the bowl, cram the vegetables into a very clean, wide mouth jar until about 3/4 full. Make sure to press down really hard on the vegetables so they're packed in tightly. Pour the brine from the bowl on top to cover. Place a glass fermenting weight (or small jar or glass bowl) in the jar to keep the vegetables submerged. Skim off any vegetables that float to the top.Screw a plastic lid on top of the jar, then unscrew it half a turn. Place the jar in a dish. Leave on the counter out of direct sunlight for 3–5 days, or until it's as sour as you like it. Screw the lid on tight and store in the refrigerator. Make sure to unscrew the jar over a sink when you open it for the first time since it might overflow from the fermentation. Note: If you can't find gochugaru (Korean red pepper flakes) or you just don't like things spicy, you can substitute paprika.