"Fermented foods are missing in our modern
western diet and today we have an
all time high percentage of gut related diseases!" - Sunita



Makes 1 large mason jar


1 napa cabbage, wash, drained and cut crosswise into 2 inch chunks
1/2 medium daikon radish, cut into 1/2 inch chunks
2T Himalayan pink salt or sea salt
1/2 cup water
2 green onions sliced into 2 inch lengths
3 cloves garlic shredded/minced
1T grated ginger
1T Korean chili powder (available at Korean stores)
2T coconut sugar or natural sweetener of your choice


1. Place the cabbage and daikon pieces in a large mixing bowl
2. In a separate small bowl, mix salt in water and dissolve. Pour over the vegetables. Wear disposable gloves and massage into the vegetables. Add remaining ingredients and massage again.
3. Set aside at room temperature for 3 hours to soften. Cover with a thin cloth over the bowl. Then transfer and tightly pack into a large mason jar, cover with cloth and lid and set aside at room temperature for 2 days, leave space in jar as kimchi will expand upon fermenting.
4. Remove cloth, put lid and refrigerate. Will stay for 1–2 months in the fridge.