1 head napa cabbage
1 bunch green onions
2 carrots, grated
1/2 cup daikon radish, grated
1 Tbsp fresh ginger, grated
2 cloves garlic, peeled
1/2 tsp crushed red pepper
1 Tbsp salt
Directions
Pound cabbage, onions, ginger, garlic, crushed red pepper, and salt in a bowl to release the juices. Transfer to a wide mouth quart canning jar and press until juices cover the vegetable mixture (veggies should be 1 inch below the mouth of the jar). Cover tightly with a canning lid and leave at room temperature for 3 days. Store finished kimchi in the refrigerator.