Prepare your Equipment: Wash your jar and fermentation kit components thoroughly with soap and warm water. Assemble your fermentation kit components making sure to push the gasket into the inside of the lid tightly so it is underneath the lip and lying flat. Fill the airlock with water. Set the fermentation kit aside.

Prepare Vegetables & Ingredients: Place your shredded cabbage in a large stainless bowl with the 1 ½ tsp salt. Toss to combine. Massage or pound the cabbage and salt vigorously to create your brine. You can massage for 5 minutes, let it sit for 30 minutes, and come back. Or you can massage actively until the brine forms. Once you have formed your brine, mix in the sugar, chili flake, garlic, ginger scallions, daikon and carrots. Taste test it! If your kraut chi does not taste salty you need more salt. If a brine is not forming you need more salt.

Pack your Kraut Chi: Fill your mason jar with the kraut chi mixture, using your fist to push it down into the jar. Pack the jar very tightly. Fill the jar so the brine rises above the top of the vegetables. Leave ⅛ inch head space between your brine and the lip of the jar. Place your fermentation kit on top of the vegetables and brine. If your jar overflows, that’s ok. Adjust your headspace back to ⅛”. Twist on the fermentation kit lid and insert the airlock into the airlock hole.

Ferment!: Place your mason jar fermenter in a location where the temperature is 65°-70°. Your Kraut Chi needs to ferment for 7 days.