It has Chinese cabbage, daikon radish, spring onion, carrot, pepper powder, garlic, ginger and Celtic sea salt.  Just leave out overnight then refrigerate.  Eat in a week for a fresh flavor, longer for sour.

The pic definitely looks very tasty! I normally hate doing any recipes, preferring mono-eating, but this sort of thing is quite interesting. Plus, it's more in tune with the views held by non-raiwsts - at least, I'm sure that non-rawists wouldn't be disgusted by the above.

Thanks guys.  It was a cute idea with the map underneath, if I do say so myself.

I think the Korean powder is pimento powder, as it is not too spicy.  Cayenne and paprika would be good too.  But none of that is necessary so long as you have some hot peppers.  I love it hot.  Kyle, do try a minced habanero in there sometime, eh?

You know, you can do an Italian giardiniera (sic?), which is similar to kimchi, by adding some pepperocino, sweet red pepper, cauliflower and some herbs like oregano and rosemary to some Napa cabbage.  Cabbage was born to ferment and has all the nice little lactobaccilus bacteria on the leaves.

Oh, well, what is the room temperature like?  Here in Texas, I have to refrigerate it soon after making or it gets too sour too fast.  And then it's just not as light and fresh.  Better luck next time, dude.