Paleo-Friendly Kimchi

1Cut the Napa cabbage (1 medium) in half lengthwise, then chop into bite-sized pieces. Place in a large bowl.

2Sprinkle the sea salt (¼ cup) over the cabbage, tossing to ensure even coating. Let it sit for 1-2 hours, tossing every 30 minutes.

3Rinse the cabbage thoroughly to remove excess salt. Squeeze out excess water (¼ cup) and transfer to a clean bowl.

4Add radish (1 cup), carrot (½ cup), garlic (4 cloves), onion (1 small), ginger, red pepper flakes (2 tbsp), honey (1 tbsp), and water (¼ cup) to the cabbage. Mix well to combine all ingredients.

5Pack the mixture tightly into a clean glass jar, pressing down to remove air bubbles.

6Combine apple cider vinegar (¼ cup) with 1/4 cup of water (¼ cup) and pour over the cabbage mixture in the jar.

7Seal the jar with a lid and let it ferment at room temperature for 3-5 days, depending on desired fermentation level.

8Once fermented, store the kimchi in the refrigerator. Enjoy your homemade paleo-friendly kimchi!