Ingredients: two leafy Napas, half of a daikon radish, 4 stalks of green onion, 5 large cloves of garlic, ginger, salt, 1/2 cup of fish sauce, 1/3 cup water, 2-4 tablespoons of hot chilly flakes (add according to your own preference of spicy level). Wash the Napa then rub salt all over the Napa. Let it sit. Every half hour or so drain the water. It will take about 2 hours for the salt to do it job of removing the water from the Napa. When you notice the Napa starting to wilt after about 2-3 hours, wash the Napa and drain. Prepare the other vegetables you would like to add to the kimchi to give it more flavour, i.e., diced green onion, cut carrots into thin strips for color and the daikon (radish) into stripes to add sweetness to the kimchi. Put all these into a large bowl. Now prepare the kimchi base. In a blender put your garlic, ginger, fish sauce, water and chilly flakes. Blend until smooth texture. Mix the paste into the bowl with the mixed vegetables. Rub this all over the drained Napa. Let the kimchi sit in a cool spot for 36 hours or until you notice bubbling when you press down on it to remove excess air from it. Then refrigerate for 3-5 days before eating.
Remember adjust the level of chilly pepper flakes to suit your taste.
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