Kimchi Recipe

Prepare the Cabbage

Cut the Napa cabbage lengthwise into quarters and remove the core. Chop the quarters into bite-sized pieces.

Salt the Cabbage

In a large bowl, dissolve the coarse sea salt in the water. Submerge the cabbage pieces in the saltwater and let sit for 1-2 hours, tossing occasionally.

Prepare Vegetables

While the cabbage is soaking, julienne the daikon radish and carrots. Chop the green onions into small pieces.

Make the Kimchi Paste

In a blender, combine garlic, ginger, Korean red pepper flakes, fish sauce, and sugar. Blend until smooth to create a paste.

Mix Everything Together

Drain the cabbage and rinse it under cold water. In a large mixing bowl, combine the cabbage, radish, carrots, green onions, and kimchi paste. Mix thoroughly, using gloves if desired.

Fermentation

Pack the mixture tightly into a clean glass jar, leaving some space at the top. Cover the jar with a lid and let it ferment at room temperature for 1-5 days, depending on your taste preference.

Refrigerate and Serve

Once fermented to your liking, transfer the kimchi to the refrigerator. It can be eaten immediately but will develop more flavor over time.