Vegan Kimchi - Christina Cooks

Ingredients

• 2 lb head Chinese (napa) cabbage
• ¼ cup iodine-free sea salt or kosher salt
• 1 tablespoon grated garlic
• 1 teaspoon grated peeled fresh ginger
• 3 tablespoons water
• 1 teaspoon Kelp granules
• 1 to 5 Tablespoons Korean red pepper flakes – I use 3 (gochugaru)
• Small daikon radish, cut into fine match sticks (about 8 oz)
• Small carrot, cut into fine match sticks
• 4 medium scallion, trimmed and cut into 1-inch pieces