Recipe Instructions:
Ingredients:
Napa Cabbage: 1 medium
Sea Salt: 1/4 cup (60 grams)
Sugar: 1 tablespoon (12 grams)
Korean Red Pepper Flakes (Gochugaru): 3 tablespoons (18 grams)
Garlic: 3 cloves, minced
Ginger: 1 teaspoon, minced
Fish Sauce (optional): 2 tablespoons (30 ml)
Green Onions: 3, chopped
Carrot (optional): 1, julienned
Instructions:
o Cut the Napa cabbage into quarters lengthwise, then chop into bite-sized pieces. Place in a large bowl.
o Sprinkle sea salt over the cabbage, tossing to coat evenly. Let sit for 1-2 hours, tossing occasionally to redistribute the salt.
o Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and transfer to a large mixing bowl.
o In a small bowl, combine sugar, Korean red pepper flakes (gochugaru), minced garlic, minced ginger, and fish sauce (if using). Mix into a paste.
o Add green onions and carrot (if using) to the cabbage. Add the kimchi paste and mix thoroughly, wearing gloves if preferred.
o Pack the kimchi mixture tightly into a clean glass jar or fermentation crock, pressing down firmly to remove air bubbles.
o Leave some space at the top and seal the jar loosely. Let it ferment at room temperature for 1-5 days, depending on desired fermentation level. Burp the jar daily to release excess gas.
o Once fermented, store kimchi in the refrigerator. Serve chilled as a spicy and tangy side dish or condiment.
