3 lbs. Napa Cabbage
5 large cloves Garlic, minced
1 large Red Bell pepper, cut in matchsticks
3 Tbs Celtic or Himalayan Sea Salt
2 Tbs Red pepper Flakes (or adjust amount to taste)
1/2 lb. Daikon Radish, shredded
3/4 cup Carrot, shredded
1/4 Cup Nama Shoyu
1/4 cup Ginger, grated
1 T. Stevia
8 Scallions (green onions), finely chopped
1 tsp. Sesame Oil
Chop the Cabbage into 1 inch pieces and place in a glass or non-reactive bowl. Sprinkle with 2 Tablespoons of the sea salt and let stand for 3-4 hours, until the cabbage is wilted by half its volume. Rinse the cabbage in cold water and drain off any liquid.
Add all the remaining ingredients, except for the sesame oil, and mix well. Transfer the mixture to a glass jar, mason jar or crock (NOT plastic- it leaches toxins!), and press down until it is submerged in liquid. Cover with a food grade plastic wrap, and add a weight to keep it down, if necessary.
Allow the Kimchee to stand at room temperature for 1 to 4 days (depends on temperature in the room. It ought not to be above 80 degrees F.) Refrigerate. Sprinkle with sesame oil before serving. Serve as a salad, a condiment or relish. The smell can be quite pungent and the taste
strong.
Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/