This is not a water bath ("canning") recipe, this is a super simple, counter-top fermentation process. You'll need a one quart Mason jar (or Ball brand) and a Ball brand "Fermentation Lid and Spring". If you like fermented foods, you're going to get hooked on homemade Kimchi.
2 large heads of Napa cabbage
2 cloves garlic, chopped
2 Tbsp. fresh ginger, grated
1 large carrot, grated
1 bunch of scallions, whites and part of the greens, sliced
1 Tbsp. Korean chili pepper flakes (add more or less, to your taste)
1 tsp. sugar
Slice the cabbage into quarters, rinse well under cold water. Remove the core and slice into 2 inch ribbons. Place in a large bowl with 2 Tbsp. of Kosher salt. Massage the salt into the cabbage, squeezing to release the liquid. Pound with...