Kimchi

Cuisines

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Recipe

Ingredients

	1 medium	Napa Cabbage , chopped
	1/4 cup	Sea Salt , coarse, to taste
	4 cups	Water
	1 tablespoon	Ginger , grated
	1 tablespoon	Garlic , minced
	1 teaspoon	Sugar
	2 tablespoons	Red Pepper Flake , Korean (gochugaru)
	2 tablespoons	Fish sauce
	4	Scallion , chopped
	1	Carrot , julienned

Instructions

1. 1 Cut the napa cabbage into quarters lengthwise and remove the core. Chop into 2-inch pieces.
2. 2 Dissolve the sea salt in 4 cups of water. Submerge the cabbage in the saltwater and let it soak for 1-2 hours, turning occasionally.
3. 3 Rinse the cabbage under cold water 2-3 times to remove excess salt. Drain well.
4. 4 In a large bowl, combine the ginger, garlic, sugar, gochugaru, and fish sauce to form a paste.
5. 5 Add the drained cabbage, scallions, and carrot to the paste. Mix thoroughly until the vegetables are well-coated.
6. 6 Pack the kimchi mixture tightly into a clean glass jar, pressing down to remove air bubbles.
7. 7 Seal the jar and let it ferment at room temperature for 1-2 days, then refrigerate.