Kimchi for Healthy Gut Bacteria

1. I brined some daikon cubes for a few hours, then I rinsed them well to remove excess salt.

2. For my kimchi base I puréed ginger, garlic, and persimmons instead of sugar.

3. I julienned Welsh onions, and carrots, then mixed them with fish sauce, sesame seeds, and red pepper powder.

4. Coat the rinsed daikon with the rest of the ingredients.

5. Store in an air-tight container at room temperature for 1 night.

6. Refrigerate it the next day.