Directions

• Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
• Remove the outer leaves of your cabbage and rinse with cool water. Chop the cabbage to your desired thickness. Chop the carrots and onions.
• Set your scale on a flat surface and set it to weigh in grams. 
• Place bowl on scale and tare/zero the scale. Add the designated amounts of chopped cabbage, green onions, carrots, salt and kimchi spices.
• Mix all of the ingredients with your hands until the cabbage becomes wet.
• Add 200 grams of filtered water to the bowl. Mix everything well.
• Starting with the liquid, add the entire contents of the bowl into a mason jar, and pack everything down using a tamper, wooden spoon or your hand.
• Place a glass fermentation weight in the jar, submerging the cabbage pieces and weight fully into the liquid. Secure the solid lid to the mason jar.
• Let ferment at room temperature for 21-28 days. Burp the jar daily during the bubbly phase.
• After 21-28 days, move jar to the refrigerator. When cold, you’re ready to enjoy!