This is not a traditional kimchi, but it is delicious and can be used anywhere you would want kimchi or sauerkraut.

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1 head cabbage
2 heads choi (optional)
2 bunch radish or salad turnip
1 bunch carrots
1 bunch scallion
2 inch piece ginger, peeled and sliced thinly or grated
6 cloves garlic, peeled and minced
3 hot peppers, cut in half


  1. Slice all the vegetables thinly
  2. Weigh the whole lot (vegetables, ginger, garlic, and hot peppers) and calculate 2% of the weight for the amount of salt needed
  3. Toss the salt with the vegetable mixture and bash with a rolling pin to create a brine
  4. Weigh the vegetable mixture below the brine with a clean plate and leave at room temperature to ferment
  5. Taste and transfer to the fridge when you like the level of tang and then eat it up!