Adapted from Maangchi.com “Emergency Kimichi”.

1 Veggie Box napa cabbage
3 tablespoons kosher salt
1/4 cup Korean hot pepper flakes (gochugaru)
3 tablespoons fish sauce
2 teaspoons sugar
3 tablespoons Veggie Box garlic, minced
1/4 cup green onions, chopped
1/4 cup Veggie Box daikon radish, peeled and
julienned

1 Veggie Box napa cabbage 3 tablespoons kosher salt 1/4 cup Korean hot pepper flakes (gochugaru) 3 tablespoons fish sauce 2 teaspoons sugar 3 tablespoons Veggie Box garlic, minced 1/4 cup green onions, chopped 1/4 cup Veggie Box daikon radish, peeled and

Cut napa cabbage into thin strips about 2-3 inches in
length and ¼ inch wide. Place into a large bowl. Add 3/4
cup cold water and 3 tablespoons kosher salt. Mix it
well with your hands to properly salt the cabbage. Set
aside for 10 minutes. Make kimchi paste by mixing these ingredients in a
bowl: gochugaru, sugar, fish sauce, minced garlic, 3-4
stalks of chopped green onion, and julienned daikon
radish. Wash and rinse the salted cabbage in cold water a
couple of times. Drain the water. Mix the kimchi paste
into the cabbage thoroughly.
Put the kimchi into a container, jar, or plastic bag.
Press the top of the kimchi down with your hands to
protect your kimchi from being exposed to too much
air. You can eat it right away, just like salad. Or check
out Maangchi.com for instructions on fermenting your
kimchi!