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Ingredients
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Vegetables
Seasoning Paste
Salt Water Brine
Method
Preparation of Vegetables
- 1
Prepare the Napa Cabbage
Cut the Napa cabbage in half lengthwise and then into quarters. Rinse under cold water to clean. Place the cabbage pieces in a large bowl.
- 2
Make the Salt Water Brine
In a separate bowl, dissolve 1 cup of salt in 4 cups of water. Stir until the salt is fully dissolved.
- 3
Brine the Cabbage
Pour the salt water brine over the cabbage, ensuring it is fully submerged. Use a plate to weigh it down. Let it sit for 2 hours.
- 4
Prepare the Other Vegetables
While the cabbage is brining, julienne the carrots and daikon radish. Chop the green onions into 1-inch pieces.
Making the Seasoning Paste
- 5
Make the Paste
In a blender or food processor, combine the garlic, ginger, fish sauce, sugar, and gochugaru. Blend until a smooth paste is formed.
Mixing and Fermenting
- 6
Combine Everything
After 2 hours, drain the cabbage and rinse it under cold water. Squeeze out excess water and transfer to a large mixing bowl. Add the julienned carrots, daikon radish, and green onions.
- 7
Add the Seasoning Paste
Add the seasoning paste to the vegetable mixture. Use your hands (wear gloves!) to mix everything thoroughly until the vegetables are well coated.
- 8
Pack into Jars
Transfer the kimchi mixture into clean, sterilized jars. Pack it tightly, leaving some space at the top to allow for fermentation.
- 9
Ferment
Seal the jars and leave them at room temperature for 1-5 days, depending on your desired level of fermentation. Check daily and taste to see if it's to your liking.
