Kimchi

Cuisines

Best for

Recipe

Ingredients

1 medium	napa cabbage
1/4 cup	sea salt
4 cups	water
1 tablespoon	grated ginger
1 tablespoon	minced garlic
1 teaspoon	sugar
2 tablespoons	Korean red pepper flakes (gochugaru)
2 tablespoons	fish sauce
4	scallions, 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.