Cut Cabbage: Cut the cabbage in half lengthwise. Cut each half into quarters lengthwise and cut the core from each piece. Cut each quarter in half again and then cut cabbage crosswise into 2- inch wide strips. Rinse well with cold water.

Add Veggies & Salt: Place into a large bowl with red pepper and carrots. Add 1 cup cold water and ¼ cup coarse sea salt. Mix it well with your hands to properly salt the cabbage. Set aside for 10 minutes for the quicky version, 1-2 hrs. for better results or overnight for the traditional method, mixing periodically.

Make the Sauce: In the meantime, make the kimchi paste by mixing Korean red pepper flakes (gochugaru), garlic, ginger, fish sauce, apple juice or water with honey, and miso in a blender and blend until smooth. Note for a non-blender version you can whisk together ingredients by using minced garlic and ginger so no blending needed!

Rinse & Mix: Rinse and drain the salted cabbage. Add the red peppers, onions, kimchi paste. Use tongs or gloves to protect your hands and mix well ensuring all the leaves are covered.

Pack into Jars: Pack into a glass jar (1-quart or +). Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 2 inches of space at the top to allow expansion from the fermentation process. Note – if there is not enough brine to cover add a touch more water. You can also place a layer of full cabbage leaves on top to prevent air from entering (optional). Seal the jar loosely.

Ferment: You can serve it immediately for Quicky Kimchi (it will taste like a salad) but for the real deal let the kimchi ferment by keeping it at room temperature, out of direct sunlight for 1 to 5 days (when you see bubbles start to form at the top it is complete). Tips – place a plate under the jar to help catch any overflow. You can repack it daily during the fermentation process and tasting the fermentation amount to your liking. The longer you leave on the counter the more probiotics will form!

Refrigerate: You can eat it now, but its best after another week or two. Store in the refrigerator for up to 8 weeks. Use clean utensils each time to remove the kimchi from the jar for optimal freshness.