White Carrot & Watermelon Radish Kimchi with heirloom chiles & leeks

1 cup plus 1 tablespoon sea salt

2 Tbsp sugar

Spring Water

2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage

2 cloves of garlic separated and peeled

1 Tbsp grated ginger

1 cup watermelon radish, peeled and grated

2 cups white carrots, peeled and grated

1 medium leek (whites part only)

1 Tbsp fish sauce

1/4 cup Gochugaru Chile Powder

2 Tbsp of dried chiles (ground into powder) We used two heirloom varieties called Rezah Macedonia & Fish Peppers.

1.Dissolve 1 cup salt in 1/2 gallon water.

2. In large bowl, combine the cabbage, shredded carrots, watermelon radish, leek, gochugaru, dried chili powder, 1 tablespoon of sea salt, fish sauce and sugar. Toss gently but thoroughly.

(Gloves are recommended due to the spicy chiles!) Let the mix sit for about 10 minutes until it starts to break down in its own delicious juices. .

3. Divide the mixture between 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles. (this is key)

4. Let the kimchi sit for 4 to 5 days in a cool place before serving.

You can refrigerate after you get some good fermentation on it to slow down the process. It will get stronger and more sour (better in our opinion) over time!