Paleo-Friendly Kimchi

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

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

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

4.Add radish, carrot, garlic, onion, ginger, red pepper flakes, honey, and water to the cabbage. Mix well to combine all ingredients.

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

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

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

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