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Ingredients
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Vegetables
Seasonings
Method
Preparation of Cabbage
- 1
Preparing the Napa Cabbage
Cut the Napa cabbage in half lengthwise and then cut it into quarters. Remove the core, then chop the cabbage into bite-sized pieces.
- 2
Salting the Cabbage
Sprinkle the chopped cabbage with salt, mixing well to ensure even coverage. Let it sit for 1-2 hours, turning occasionally until the cabbage has wilted and released some water.
Making the Kimchi Paste
- 3
Preparing the Paste
In a blender or food processor, combine garlic, ginger, sugar, and fish sauce. Blend until smooth. Add the Korean red pepper flakes and mix until well combined.
Combining Ingredients
- 4
Mixing the Vegetables
Rinse the salted cabbage under cold water to remove excess salt. Drain well. In a large bowl, combine the cabbage, julienned carrots, and chopped green onions.
- 5
Adding the Paste
Add the kimchi paste to the vegetable mixture and use your hands (wear gloves if desired) to thoroughly mix everything together, ensuring that the vegetables are evenly coated in the paste.
Fermentation
- 6
- 7
Fermenting
Seal the jar and let it sit at room temperature for 1-3 days, depending on the desired level of fermentation. Check daily and taste until it reaches the desired tanginess.
