Making kimchi is easy, my friends.
You will need: kosher or sea salt (garlic and cayenne pepper are optional)
and greens from the mustard/cabbage family (Brassicaceae).
Greens from the Brassicaceae family, such as mustard greens, kale, radishes, collards, or broccoli, contain bacteria that are necessary for fermentation. It's important not to use iodized salt because iodized salt contains an anti-bacteria.
Take a big handful of greens and roll burrito-style. Chop into little pieces.
Radishes are good too.
Using a 2x4 or 2x2 piece of wood with a flat end, bruise greens in a large bucket.
This breaks cells open so moisture can run out of the leaves.
Pound away like so.
Sprinkle 1 teaspoon to 1 tablespoon of kosher salt every 2 to 3 inches of greens. The salt will draw water out of the foliage.
You can add cayenne pepper when you add the salt.
Now put a plate on top. Then put a large heavy rock on top of the plate. Cover the bucket opening with plastic wrap.
The kimchi will be ready in 4 days. The greens will shrink to about half the size and the water will rise. The fermented liquid is nutrient-rich and is good to eat. Taste the greens after 4 days and see how you like it. Store greens in large mason jars in the refrigerator. This will arrest fermentation. Make sure there is moisture in the jars.
While waiting, why not enjoy a piece of juicy grapefruit
and take time to smell the flower?