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Ingredients
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Vegetables
Seasoning
Method
Preparation of Vegetables
Prepare the Napa Cabbage
Cut the Napa cabbage into quarters lengthwise, then chop into bite-sized pieces. Place the chopped cabbage in a large bowl.
Salt the Cabbage
Sprinkle salt over the cabbage and toss to coat evenly. Let it sit for 1-2 hours to soften.
Prepare the Carrots and Green Onions
While the cabbage is softening, peel and julienne the carrots. Chop the green onions into 1-inch pieces.
Prepare the Garlic and Ginger
Mince the garlic cloves and grate the ginger into a paste.
Mixing the Kimchee
Rinse the Cabbage
After the cabbage has softened, rinse it thoroughly under cold water to remove excess salt. Drain well.
Combine Ingredients
In a large mixing bowl, combine the rinsed cabbage, julienned carrots, chopped green onions, minced garlic, and grated ginger.
Add Seasoning
Sprinkle the Korean red pepper flakes, fish sauce, sugar, and additional salt over the vegetable mixture. Mix thoroughly using your hands, wearing gloves if desired, until all vegetables are evenly coated.
Fermentation
Pack the Kimchee
Transfer the mixture into a clean, airtight jar or container, pressing down firmly to remove air pockets.
Ferment
Leave the jar at room temperature for 1-2 days to ferment. After that, store it in the refrigerator. The kimchee will continue to develop flavor over time.