1/4cuphimalayan salt or redmond saltonly these 2 cause it needs the minerals
1/2cupall purpouse flouror white rice flower
6TbspFish Saucered boat or luckys brand
1Tbsporganic raw sugar
4TbspKorean chili powder (Gochugaru)or up to 1/2 cup to taste
in a bowel 1 Napa or regular Cabbage chopped. Put in Bowel and Sprinklewith 1/2 cup of Pink or Redmond salt, stir lightly w/ hands to coverall cabbage w/ salt. Cover while prepping other steps. Then rinsereally well when time to add everything together.
[fermenting/flavor Mix]- in a small pan½ cup of Flower or white rice flower1 cup of waterBring to boil and boil for 30 seconds; let cool
add steps 2 & 3 in blender:6 cloves of garlic 6 TBSP of fish sauce1 TBSP of organic raw sugar 4 TBSP [up to ½ cup] of Korean Chili Powder¼ Cup of filtered waterPut in blender w/ fermenting mix & blend all together
Put the fallowing in a food processor with slicing blade1 Daikon Radish5 Green Onions 4 Large Carrotsadd to cabbage bowl
Kneed all together very well.
Pack Kimchi tight, getting all bubbles out andcover top w/ Pickle pipe lid in half gallon Mason Jar. Put indark place on a towel for 4 days to 2 weeks. [I like 3 to 10weeks]