Kimchi Inspired Fermented Napa Cabbage Recipe

In this video I am sharing with you my simple and very tasty recipe for Kimchi style fermented napa cabbage. Fermented foods are wonderful for our health and should be consumed every day. For healthier and best results I am encouraging you to use only best quality and organically grown ingredients without any chemicals, pesticides etc.
You will need:
~ 3 large napa cabbages
~ 1 small daikon radish or as I used a bunch of regular radishes
~ 1 - 2 pear ( ripen but not too soft )
For the paste:
~ 1 cup water
~ 1/4 cup rice flour
~ 1 Tbsp sugar
~ 1 cup Gochugaru
~ 3 medium large onions
~ minimum 1 medium head fresh garlic, I use 3 heads ( pealed )
~ 5 cm fresh ginger root
~ 1/2 cup soy sauce ( I use SAN-J ORGANIC Tamari )
~ 1.5 Tbsp himalayan or sea salt
Detailed directions in video.
Note: Mixed ingredients placed in glass containers or jars stay on the kitchen counter 1 to 3 days. I suggest to taste it after 24 hours to check if the kimchi is sour enough for your liking. I usually leave it for 48 hours and never longer than days but we all like different tastes. After this time I place the containers in the fridge. Now it is ready for you to enjoy the delicious flavour and wonderful health benefits! Please remember that the cabbage will continue to ferment in the refrigerator but at much slower pace.
Inspired by: recipe from Wiola's Blog "Perogis z Kimchi"
pierogizkimchi.blogspot.com/2...
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With love xx B