Homemade KIMCHI

In this episode, we make home made KIMCHI, using Roy Choi's kimchi paste recipe!
Ingredients:
Napa Cabbage
Kosher Salt
Daikon Radish
Carrots
For Kimchi Paste:
1 cup Gochugaru (Korean Chili flakes)
1 cup diced onion
15 cloves peeled garlic
1/4 cup peeled ginger
2 Tbs sugar
2 Tbs salt
2 Tbs oyster sauce
1 Tbs soy sauce
2 Tbs rice wine vinegar
1/4 cup Korean Fish Sauce
1/4 cup water
Directions:
Chop your Napa Cabbage into roughly 1 inch square pieces
Mix your cabbage with 2% salt by weight and let sit for 2 hours
Chop your radish & carrots
Rinse your cabbage to get rid of the salt
Combine cabbage with radish & carrot slices
Combine all ingredients of your kimchi paste & blend until smooth
Pour paste over veggie mixture & massage until every piece is covered
Transfer mixture to a mason jar
store in a room temperature cabinet for 3 - 7 days, burping your jar each day (just unscrew the top, mix things around, give it a taste & screw the top back on)
When the kimchi is ready to your taste, put the jar in the fridge and it's ready to serve.
Enjoy!!!