Brittany Beech's video: In-depth tutorial on how to make fermented vegetables aka kimchi pow tsai

2 heads of Napa cabbage, quartered and cut into large squares 1 knob ginger, cut 3 green onions, split and cut length-wise 1/2 onion cut into large chunks 1-2 dried Thai chilies, diced 2 1/2 tablespoon salt 2 teaspoons sugar - In a very clean, large, glass vessel (do not use plastic) add all of the ingredients. Mix thoroughly. - Begin to punch the ingredients in order to bruise the vegetables and extract the water. This may take a few minutes and bit of muscle! The goal is to release enough water to have it be over the vegetables. The vegetables should be pressed firmly down. If you have some sort of plug, or sterile, heavy device to sit on top of the vegetables that would be great. If not, just mix the vegetables once a day in order to prevent mold from forming. - Cover the vessel with a clean cloth, or parchment paper with a hole in the center. You want the vessel to be covered but still have the capability to release air pressure. - Let it sit for a few hours then mix it with your hands. I let mine sit on the counter for 5 days in total and I only mixed and pressed the vegetables once a day. Taste it....it's ready when you feel it's the right texture and taste for you! The longer it sits, the more pungent it will become. ****Some tips and advice*** - Do not get discouraged if you notice it looks mushy or foamy on day 2 or 3. This is normal. Be patient and eventually it will firm up. - The length of the fermentation depends on 2 things: the weather and your taste buds. If you live in a hot, humid climate it will ferment faster. If you do this is the winter in a cold/dry climate it will taste much longer.....sometimes 1 month! - Fresh herbs do not work very well but don't be afraid to experiment! - If it smells a bit sour, leave in outside.....I left the daikon on my balcony b/c the smell was too strong but the taste was amazing! - When it's ready you could put a lid on it and place it in the fridge. It will continue to ferment at an extremely slow rate. - Eat it straight out of the jar, put it on a hot dog or burger, make kimchi beef skewers, add it to soup for spice and sourness, stir fry it with some garlic and chilies and add an egg, add it to an Asian noodles bowl, stir fry it and add it on top of pork dumplings.....