Kimchi Recipe

Preparation Directions

1. 1

   Prepare the Cabbage

   Cut the Napa cabbage lengthwise in half and then into quarters. In a large bowl, dissolve the coarse sea salt in water, and immerse the cabbage in this brine. Let it sit for about 2 hours, turning occasionally.

2. 2

   Make the Spice Paste

   In a separate bowl, combine the Korean red pepper flakes, minced garlic, grated ginger, fish sauce, and sugar. Mix well to form a paste.

3. 3

   Combine Ingredients

   After 2 hours, drain and rinse the cabbage under cold water to remove excess salt. Squeeze out as much water as possible. In a large mixing bowl, combine the cabbage, spice paste, chopped green onions, and julienned carrot. Mix thoroughly using your hands (wear gloves to protect your skin).

4. 4

   Pack and Ferment

   Transfer the mixture into a clean, airtight jar, packing it tightly. Leave some space at the top for the kimchi to expand. Seal the jar and let it ferment at room temperature for 1 to 5 days, depending on your taste preference, checking daily.

5. 5

   Store

   Once fermented to your liking, move the kimchi to the refrigerator. It can be enjoyed immediately, but the flavor will deepen over time.