Spicy Miso Kimchi 1 Medium Head (About 2 Pounds) Napa or Green Cabbage, Roughly Chopped 1 Medium (About 1/2 Pound) Daikon Radish, Shredded 1 Cup Shredded Carrots 6 Scallions, Cut to 1-Inch Lengths 3 Tablespoons Kosher Salt 4 Cloves Garlic, Minced 1-Inch Fresh Ginger, Peeled and Finely Minced 2 - 4 Tablespoons Gochugaru (Korean Red Pepper Flakes) 1/4 Cup MiSo Good Spicy Miso 1 Tablespoon Granulated Sugar (Optional) 1/2 Cup Water Begin by placing the cabbage, daikon, carrots, and scallions in a large bowl. Sprinkle thoroughly with salt, tossing to combine. Set a plate or pot lid directly on top of the mixture, pressing it down firmly. Place canned beans or tomatoes on top to act as a weight, compressing the vegetables further. Set aside for about 2 hours, flipping and stirring about halfway through. The vegetables should be softened, exuding a bit of water. Rinse away the excess salt and drain very thoroughly. In a separate dish, mix together the garlic, ginger, 2 tablespoons of gochugaru, the miso paste, and sugar, if using. Whisk in the water, stirring vigorously to incorporate, Pour the spice mixture over the vegetables and toss to coat. Add more gochugaru to taste, if more heat is desired. Transfer the seasoned vegetables to glass jars, packing it in tightly to remove air pockets. Top with more water if needed to submerge all ingredients. Keep the kimchi out at room temperature for a few hours or overnight before storing it in the fridge. You can eat it right away, but the flavor will continue to develop and mature over time. Enjoy within 3 to 4 weeks. Makes 1 - 2 Quarts Notes: The sugar helps to balance out the flavors but can be omitted if necessary. Alternatively, substitute one or two drops of liquid stevia for a lower glycemic alternative.