Step 1

Reserve one outer leaf of cabbage. Chop the remaining cabbage, bok choy, and green onions coarsely and put in large bowl. Mix in daikon, carrot, and salt. Work the ingredients with your hands. This step helps the cabbage release its juices. The bulk of the greens will reduce by about half as you work it.

Step 2

Set greens aside; mince the garlic and ginger and stir into the cabbage along with the pepper flakes.

Step 3

Transfer mixture to a half gallon jar (or two quart jars). Push the greens down until they’re covered by juices.

Step 4

Place the retained cabbage leaf over the top of the kimchi to help keep the small bits under liquid. Place one or two glass weights on top of cabbage. If the solid ingredients are not entirely covered by juices, top it off with a bit of filtered water. It’s essential that the ingredients for this kimchi recipe are completely submerged.

Step 5

Let sit at room temperature for a several days or a week, then refrigerate or store in a cool, dry place.