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Ingredients
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Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Cabbage
Cut the Napa cabbage into quarters and remove the core. Chop into bite-sized pieces. Place in a large bowl and sprinkle with salt. Toss to coat and let it sit for 2 hours, tossing occasionally.
- 2
Make the Kimchi Paste
In a blender or food processor, combine garlic, fresh ginger, fish sauce, sugar, and Korean red pepper flakes. Blend until smooth to form a paste.
- 3
Add Vegetables
After the cabbage has softened, rinse it thoroughly under cold water to remove excess salt. Drain well and return to the large bowl. Add shredded carrots and chopped green onions.
- 4
Combine
Add the kimchi paste to the vegetables and mix thoroughly with your hands (wear gloves to avoid irritation). Make sure all pieces are well coated.
Fermentation
- 5
- 6
Store
Once fermented to your liking, store the kimchi in the refrigerator. It will continue to ferment slowly and develop flavor.
