2 small(1 medium) napa cabbage
6-8 scallions
4 carrots julienned
1-3tsp chilies (for spice)
3 cloves garlic
1 tsp grated ginger
1 sliced daikon radish
 1/4 cup Pristine Sea Salt
6 cups water




  1. Slice the cabbage and green scallions, daikon and carrots and put them all in a bowl together.
  2. In a separate container add the salt to water to dissolve and create a brine solution.
  3. Put the veggies in a glass jar, pour the brine so it completely covers the veggies.
  4. Cover the jar and let sit overnight (8 hours).
  5. Drain and reserve brine, add in garlic, ginger and chilies and mix together to make a paste.
  6. Mix paste and veggies into the jar, keep veggies in brine (use a weight).
  7. Let sit either on counter or fridge until desired flavour is reached (usually 3 days).